4 English muffins, split
Butter or margarine,softened
8 sl Canadian bacon, cooked
8 Poached eggs
MMMMM------------------ORANGE HOLLANDAISE SAUCE-----------------------
2 c Fresh orange juice
1 c Unsalted butter
1/2 t Salt
(Adapted from "The Southern Living Cookbook." Oxmoor House; 1987.)
Spread cut sides of muffins with butter. Broil until lightly browned.
Place a slice of Canadian bacon on each muffin half; top with poached
egg, and cover with Hollandaise Sauce. Serves 4.
Orange Hollandaise:
(From "The New Basics" by Julee Rosso and Sheila Lukins. Workman;
1989)
Place the orange juice in a saucepan and bring it to a boil. Reduce
the heat and simmer until it is thick and syrupy, 10-12 minutes. You
should have 1/4 cup syrup. Set it aside. In another saucepan, melt
the butter in a thin stream. Process a few more seconds, until thick.
Serve immediately. Makes 2 cupes; serves 4.
