**In large pan, heat water with just a touch of vinegar. The vinegar will help to coagulate the egg whites. When water reaches boiling, drop eggs into water. Lightly swirl the water around each egg as they are dropped in with a fork or knife to help the eggs hold together while they start to poach. **While the eggs are poaching, spit muffins and lightly toast. Grill Canadian bacon slices. Mix Hollandaise sauce. We used Knorr Swiss brand for the class, it was superb. Arrange 1 slice of bacon on 1 muffin (2 to a plate). Using a slotted spoon, remove the poached eggs from the water and place on each muffin/bacon combo. Top with Hollandaise sauce. Source: OMalias Cooking School-Bill Hahne Typos by Jim Kirk - firstname.lastname@example.org Posted to MM-Recipes Digest V4 #281 by Jim Kirk
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|Serving Size: 1 Serving (611g)|
|Recipe Makes: 8|
|Calories from Fat: 492 (53%)|
|Amt Per Serving||% DV|
|Total Fat 54.7g||73 %|
|Saturated Fat 16.9g||85 %|
|Monounsaturated Fat 21g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 2143.5mg||660 %|
|Sodium 1755.8mg||61 %|
|Potassium 937.4mg||25 %|
|Total Carbohydrate 29.9g||9 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 28.4g|
|Protein 78.9g||113 %|
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Calories per serving: 932
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