Ingredients
- 3 egg yolks
- 2-3 teaspoon Simon's Secret Sauce (any flavor)
- 1/2 cup butter, melted
- Salt and pepper to taste
- 1/4 cup apple cider vinegar
- 8 eggs
- Pan release spray
- 12 slices Canadian bacon
- 4 english muffins, split and toasted
- 2 tablespoons fresh chives, chopped
Preparation
- Fill a large saucepan halfway full with water and bring to a simmer over medium-high heat.
- Place the egg yolks and Simon's Secret Sauce (any flavor) in a medium, heat-proof bowl and whisk until blended and fluffy.
- Once the water is simmering, reduce the heat to medium-low and place the bowl over the saucepan.
- While whisking, add the melted butter to the bowl until the sauce begins to thicken.
- Remove the bowl from the saucepan, season the "hollandaise" sauce with salt and pepper to taste, and set aside.
- Add the apple cider vinegar to the saucepan and add more water if necessary.
- Increase the temperature to medium.
- Once the water begins simmering, add your eggs in batches of four and poach them for two minutes or until the whites are semi-firm.
- Using a slotted spoon, remove the eggs from the pan and set them aside. Repeat this process with the remaining eggs.
- Heat a large skillet over medium-high heat. Once it’s hot, lightly grease the skillet with pan release spray and add the Canadian bacon slices. Work in batches if necessary.
- Sear the bacon for 1-2 minutes and flip them halfway through until both sides are cooked.
- Finally, toast your muffins in a traditional toaster and top them with the bacon, poached eggs, "hollandaise" sauce, and chives.
