This healthy rendition substitutes wholegrain toast for the typical English muffins, which have a considerably higher glycemic index. If you use ham instead of Canadian bacon, be sure to buy a variety that has not been sugar-cured. Homemade hollandaise sauce is the best (try one of the recipes on pages 317 and 318), but using commercial hollandaise makes this elegant breakfast very quick to prepare. For variety, you could also top the dish with warmed salsa or even drizzle with a little steak sauce, such as A.1. or Heinz.
Recipe information
Yield
serves 1 or 2
Ingredients
Preparation
Bring the water and vinegar to a simmer in a 2-quart saucepan. Crack each egg into a small bowl, slide into the water, and cook at a bare simmer for about 4 minutes, until the eggs are set. While the eggs poach, toast the bread and cut each slice into a 3-inch circle. Warm the Canadian bacon or ham for about 1 minute per side in a nonstick skillet. On each toast round, layer a slice of bacon or ham, and a poached egg. Drizzle each with 1 1/2 tablespoons hollandaise sauce. Serve immediately.
