• Cooking Time:
  • Servings: 4
  • Preparation Time: 20–25



  • 8 slices Canadian bacon
  • 1 tsp white vinegar
  • 8 eggs
  • 1 cup butter
  • 6 egg yolks
  • 1 tbsp heavy cream
  • 1 dash ground cayenne pepper
  • ½ tsp salt
  • 3½ tbsp lemon juice
  • 4 English muffins, split and toasted


  • In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
  • 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 2–3 minutes, until whites are set but yolks are still soft.
  • Remove eggs with a slotted spoon.
  • Meanwhile, melt the butter until bubbly in a small pan or in the microwave.
  • Remove from heat before butter browns.
  • 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.
  • For each serving, place one split open English muffin onto a serving plate.
  • Top each half with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

Author Credit: Debbie O’Donovan

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