YIELDS
4
INGREDIENTS
4 Bays English Muffins split and toasted 4 eggs over easy lightly pepper while cooking 1 pound Pancetta Smoky paprika for garnish Fresh Cilantro for garnish Hollandaise Sauce recipe to follow
INSTRUCTIONS
Toast Bays English muffins and place one muffin split and toasted both sides on each of the four plates. Cut pancetta into 2 inch pieces and in a small pan fry pancetta lightly crisp. While pancetta is cooking make hollandaise sauce. Recipe and directions are below. When pancetta is done set on paper towel for a minute. Then cook eggs over easy. Place pancetta evenly on all muffins. (I know it is good but be fair divide it evenly) then place your over easy egg on top of pancetta. Top with hollandaise sauce. Garnish with smoky paprika and fresh chopped cilantro. Hollandaise sauce 4 egg yolks 1 teaspoon lemon juice 1 stick sweet cream butter 1 teaspoon Worcestershire sauce ⅛ teaspoon kosher salt ⅛ teaspoon McCormick’s pepper medley In a medium stainless steel bowl whisk egg yolks until thick and frothy. Then add lemon juice, salt, pepper keep whisking. Melt your butter and if there is any white on top skim off. Slowly temper the hot butter in while whisking vigorously. Be careful not to go to fast pouring your butter and cook your eggs. You can also do over a pot of boiling water. If you use the boiling water method do not let the bottom of the bowl touch water.
NUTRITIONAL INFORMATION
No nutrition information available
