Servings 4
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Skill Level Easy

  • 1 package Cal & gary's thick cut bacon
  • 8 large Cal & Gary's eggs
  • 3 large Cal & Gary's egg yolks
  • 1 tbsp Half & Half
  • 1 cup Cal & Gary's butter. melted
  • 1 tbsp lemon juice
  • 4 Founders & Farmers English muffins, cut in half
  • 1 tbsp Founders & Farmers Vinegar
  • 1 tbsp salt
  • 1 bunch parsley (optional)

How to make it

Hollandaise
  1. Place the egg yolks and cream in a blender and pulse until foamy.
  2. With the blender running on a low speed, drizzle in the butter in a slow stream.
  3. About halfway through, add the lemon juice.
  4. Run the blender until the mixture thickens to the consistency of slightly runny mayonnaise.
  5. Set aside until assembly.
Poached Egg
  1. Bring 2-4 inches of water to a boil in a non-stick pan.
  2. Once boiling, reduce heat and bring to a simmer.
  3. Add vinegar and salt.
  4. Crack one or two eggs at a time depending on space in the pan.
  5. Simmer until egg whites are set, approx. 3 min.
  6. While eggs are cooking, prepare the bacon according to package instructions and set aside.
  7. Assemble, garnish with chopped parsley and enjoy!
Share
  • 1 package Cal & gary's thick cut bacon
  • 8 large Cal & Gary's eggs
  • 3 large Cal & Gary's egg yolks
  • 1 tbsp Half & Half
  • 1 cup Cal & Gary's butter. melted
  • 1 tbsp lemon juice
  • 4 Founders & Farmers English muffins, cut in half
  • 1 tbsp Founders & Farmers Vinegar
  • 1 tbsp salt
  • 1 bunch parsley (optional)

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