Ingredients
4 English muffins, split, toasted
8 slices (224 g) Canadian bacon
8 whole eggs
1 teaspoon white vinegar
1 dash hot sauce
2 teaspoons lemon juice
1 teaspoon water
4 egg yolks
½ cup (113 g) butter
Step by step
To prepare Hollandaise Sauce, fill Bowl of KitchenAid® Artisan Stand Mixer halfway with boiling water. Let stand 2 minutes.
Heat butter in saucepan on high heat 2 minutes or until fully melted.
Discard hot water and dry Mixer Bowl. Add egg yolks and 1 teaspoon water. Attach Bowl and Wire Whip to Mixer. Turn to speed 8. Gradually add hot butter in a slow steady stream; whip 2 minutes. Mix in lemon juice and hot sauce. Hold in saucepan at 146°F (63°C) until ready to serve.
To prepare Eggs, fill large saucepan with 3 inches of water. Heat to slow simmer and add vinegar. Carefully crack eggs into water; cook 3 minutes. Remove with slotted spoon. While eggs are poaching, cook Canadian bacon in skillet until browned on both sides.
Arrange 2 English muffin halves on each serving plate. Top with 2 Canadian bacon slices, 2 poached eggs and a spoonful of Hollandaise Sauce.