Serves: 4
Total Calories: 579

4 slices Canadian bacon
1 teaspoon white vinegar
4 eggs
1 cup butter
3 egg yolk
1 tablespoon heavy cream
1 dash ground cayenne pepper
1/2 teaspoon salt
1 tablespoon lemon juice
4 English muffins, split and toasted

Directions
1 In a skillet over medium-high heat, fry the Canadian
bacon on each side until evenly browned.
2 Fill a large saucepan with about 3 inches water, and
bring to a simmer. Pour in the vinegar. Carefully break the
4 eggs into the water, and cook 2 to 3 minutes, until
whites are set but yolks are still soft. Remove eggs with a
slotted spoon.
3 Meanwhile, melt the butter until bubbly in a small pan
or in the microwave. Remove from heat before butter browns.
4 In a blender or large food processor, blend the egg
yolks, heavy cream, cayenne pepper, and salt until smooth.
Add half of the hot butter in a thin steady stream, slow
enough so that it blends in at least as fast as you are
pouring it in. Blend in the lemon juice using the same method,
then the remaining butter.
5 Place open English muffins onto serving plates. Top
with 1 slice Canadian bacon and 1 poached egg. Drizzle with
the cream sauce, and serve at once.

Note:
This recipe contains raw eggs. We recommend that pregnant
women, young children, the elderly and the infirm do not

Nutritional Facts:

Serves: 4
Total Calories: 579
Calories from Fat: 449

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