8 bacon slices
2 to 3 tbsp Maple dark balsamic
2 tsp white vinegar
2 English muffins, sliced in half, toasted
1/2 cup organic Butter olive oil
1/2 cup Chipotle olive oil
4 egg yolks
1 tbsp lemon juice
3 tbsp warm water
1 tsp salt (or to taste)
Prepare bacon in your favourite way! Immediately after it's done, drizzle a generous amount of Maple balsamic over bacon slices and set aside. To make poached eggs, take a medium pot and fill it 2/3 with water. Add vinegar. Bring to a soft boil. Add eggs, one at a time. Let each one simmer until they barely solidify before adding the next one. After one minute, turn off heat and leave eggs in the water with lid. Separately, heat the olive oils in a small sauce pan until warm to the touch. While warming, put egg yolks, lemon juice, warm water and salt in a blender. Blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Then turn down to lowest setting. Place warm olive oil in measuring cup for easy pouring. Slowly, slowly drizzle in warm olive oil into blender through lid opening. Blend for 30 seconds then pulse until the sauce is creamy. If it's too thick you can add more warm water a little at a time. And you can add more salt and lemon juice to taste. Assemble putting sliced toasted muffin on plate. Layer on bacon, then poached eggs one at a time from the pot using a slotted spoon careful to drain all water. Ladle on generous amount of hollandaise sauce and you're good to go!
TIP: Best with fresh mesclun greens with your favourite 3:1 olive oil & balsamic dressing -- or even better, fresh asparagus with an added dollop of Hollandaise.