8 slices of back bacon
4 English muffins
2 Tbsp. Butter Olive Oil
Dill Pollen or dried Dill
Hollandaise Sauce ingredients:
3 egg yolks
1/4 tsp. Dijon mustard
1 Tbsp. Sicilian Lemon White Balsamic Vinegar
dash of Chipotle Olive Oil
1/2 c. Butter Olive Oil
In a blender, combine the egg yolks, mustard, lemon balsamic and Chipotle Olive Oil. Cover and blend for about 5 seconds. Set blender on high speed and pour in the butter olive oil into the egg mixture in a thin stream. It should thicken almost immediately. Keep sauce warm until serving, by placing the container in a pan of hot tap water.
Preheat the oven on broil setting. To poach eggs: fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, and then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in the center. Remove eggs from water with a slotted spoon and set on a warm plate. While eggs are poaching, brown back bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler plate.
Spread toasted muffins with butter olive oil and top with a piece of back bacon, followed by a poached egg. Drizzle with hollandaise sauce and sprinkle with dill pollen. Serve immediately.
*Tested in Brunch Cooking Class