2 Serves
68 Mins
34 g
29 g
41 g
Bring a large pot of water to a gentle simmer and add a splash of white vinegar.
Ingredients, vitamins, and health benefits
White Vinegar
Egg
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
168 µg / 400 µgCalcium
315 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
140 mg / 420 mgPhosphorus
551 mg / 1,250 mgPotassium
1611 mg / 4,700 mgSodium
4008 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
170 µg / 55 µgFiber
2 g / 28 gSugar
14 g / 50 gSaturated Fat
37 g / 20 gCholesterol
471 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Crack the eggs into a fine mesh sieve to drain away the watery whites, then gently slide each egg into the simmering water.
Poach the eggs for 3-4 minutes until the whites are set but the yolks remain runny, then remove with a slotted spoon.
Toast the English muffins in a toaster until golden brown.
In a frying pan, lightly sear the Canadian bacon until warmed through.
Assemble the dish by placing the bacon on the toasted muffins, topping with a poached egg, and drizzling generously with hollandaise sauce.
Season the finished plates with a pinch of salt and pepper to taste.
English Muffins
Cooked Bacon
Poached Egg
Hollandaise Sauce
Salt
Black Pepper
Vitamin A
204 µg / 900 µgVitamin C
1 mg / 90 mgVitamin D
2 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
168 µg / 400 µgCalcium
315 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
140 mg / 420 mgPhosphorus
551 mg / 1,250 mgPotassium
1611 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
14 g / 50 gSaturated Fat
37 g / 20 gCholesterol
471 mg / 300 mgCaffeine
0 mgNet Carbs
0
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Algerian
Zinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
170 µg / 55 µgAlcohol
0 g