1. HEAT 2 to 3 inches of water in large saucepan or deep skillet to boiling. ADJUST HEAT to keep liquid simmering gently. BREAK eggs, 1 at a time, into custard cup or saucer. Holding dish close to surface, SLIP egg into water.
2. COOK eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. Lift eggs from water with slotted spoon; drain well.
3. TOP each muffin half with 1 bacon slice, 1 egg, and about 1-1/2 Tbsp. hollandaise sauce. SERVE immediately.
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|Serving Size: 1 Serving (150g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 14 (12%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 4.9mg||2 %|
|Sodium 254.9mg||9 %|
|Potassium 220.6mg||6 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 17.7g|
|Protein 6.2g||9 %|
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Calories per serving: 113
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