BOUNTY GARDENS

Ingredients

• 4 English muffins
• 8 eggs
• 4 slices Canadian bacon or ham
• 4 tbsp white vinegar

Hollandaise Sauce

• 4 egg yolks
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar
• 1/2 cup unsalted butter, melted
• Pinch of salt and cayenne pepper

Directions

1. Poaching Eggs: Fill a large skillet with water and bring to a simmer. Add vinegar. Crack eggs into individual ramekins and gently slide into the simmering water. Poach for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
2. Cooking Bacon/Ham: In a separate skillet, cook bacon or ham slices until crispy, about 2-3 minutes per side.
3. Toasting Muffins: Split English muffins and toast until golden brown.
4. Hollandaise Sauce: In a blender, combine egg yolks, lemon juice, and vinegar. Blend until lightened in color. With the blender running, slowly drizzle in melted butter until emulsified. Season with salt and cayenne.
5. Assembly: Place two toasted muffin halves on each plate. Top with a slice of bacon or ham, followed by two poached eggs. Spoon hollandaise sauce over the eggs and serve immediately.