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.
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 cups; serves 4. From Tuscon area newspapers, 1994, 3rd quarter
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|Serving Size: 1 Serving (310g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 549 (70%)|
|Amt Per Serving||% DV|
|Total Fat 61g||81 %|
|Saturated Fat 33.7g||168 %|
|Monounsaturated Fat 17.7g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 572.6mg||176 %|
|Sodium 1356.4mg||47 %|
|Potassium 496.8mg||13 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 29.5g|
|Protein 29.3g||42 %|
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Calories per serving: 785
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