Update my dinner status, I'm making this tonight.
18 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 4 English muffins, split
- Butter or margarine,softened
- 8 sl Canadian bacon, cooked
- 8 Poached eggs
ORANGE HOLLANDAISE SAUCE
Preparation
(Adapted from "The Southern Living Cookbook." Oxmoor House; 1987.) Spread cut sides of muffins with butter. Broil until lightly browned. Place a slice of Canadian bacon on each muffin half; top with poached egg, and cover with Hollandaise Sauce. Serves 4. Orange Hollandaise: (From "The New Basics" by Julee Rosso and Sheila Lukins. Workman; 1989) Place the orange juice in a saucepan and bring it to a boil. Reduce the heat and simmer until it is thick and syrupy, 10-12 minutes. You should have 1/4 cup syrup. Set it aside. In another saucepan, melt the butter in a thin stream. Process a few more seconds, until thick. Serve immediately. Makes 2 cupes; serves 4. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
