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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare hollandaise sauce following package directions, using 2 tablespoons butter and 1 cup water for the amount indicated. Stir in lemon juice.

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  • Cook bacon in large nonstick skillet until browned. Keep warm.

  • Bring 2 to 3 inches of water to boiling in large skillet. Reduce heat to keep water gently simmering. Break eggs, 1 at a time, into a cup; slip into skillet. Cook until whites are completely set and yolks begin to thicken, but are not hard, 3 to 5 minutes. Remove eggs with slotted spoon. Drain on paper toweling.

To serve:
  • Place one split muffin on each of 4 plates. Top half of each muffin with bacon slice. Place poached egg on top of bacon slice. Spoon 2 tablespoons sauce over each egg. Sprinkle with paprika, if desired. Serve immediately. Refrigerate leftover sauce to serve with vegetables for other meals.

Nutrition Facts

269 calories; fat 10g; cholesterol 221mg; saturated fat 4g; carbohydrates 29g; insoluble fiber 2g; protein 15g; sodium 561mg.
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