1 tsp vinegar
8 eggs
1/2 tsp olive oil
8 slices Canadian back bacon or peameal bacon
4 English mufffins, split and toasted
Hollandaise Sauce:
2 egg yolks
1/4 cup cold butter, cubed
2 tsp lemon juice
pinch salt
pinch cayenne pepper (optional)
To make sauce, in heatproof bowl over saucepan of simmering water, whisk egg ylks with 2 tbsp water till slightly thickened, about 2 minutes.
Add butter, whisking in 1 cube at a time, until thickened, 3-5 min.
Remove from heat.
Whisk in lemon juice, salt, cayenne pepper (if using).
Keep warm over pan of hot water, off heat, whisking occasionally to keep skin from forming.
Poach eggs in egg poacher.
Heat oil over medium-high heat; cook bacon, turning once, till heated through, about 5 min.
Place 1 slice bacon on each muffin half.
Top with poached egg and hollandaise sauce.
