· 4 egg yolks
· 1/2 lb. lightly salted butter (at room temperature)
· 1 T. lemon juice
· 1 T. water
· Dash of Tabasco® sauce
· 3 T. white vinegar
· Dash of salt
· 4 eggs
· 4 English muffins
· 4 slices ham or Canadian bacon
· Dash of paprika
Prepare sauce first by beating egg yolks with a wire whisk in a double boiler. Over
low heat add pieces of butter a little at a time, beating until dissolved. After all
butter has been combined, add lemon juice and water. Raise heat to almost
boiling, stirring constantly with a wooden spoon until thickened. Add a dash of
Tabasco® sauce.
Next, prepare eggs. Experiment with egg first. Into a large boiler put 6 inches of
water, vinegar and salt. Heat water until just boiling. Stir water and ease egg into
water. Cook for 1 3/4 to 2 1/2 minutes. Keep water swirling. Remove eggs with a
slotted spoon. Toast muffins; top with ham or Canadian bacon; toast again. Add
egg, sauce and paprika to toasted muffin.
