• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
2
Nutritional Information

Per serving

Calories:
623
Protein:
29 g
Fat:
42 g
Carbohydrates:
27 g
Sodium:
1294 mg

Credit
Michelle Wong c/o Sift & Simmer

Serves: 2
Prep Time: 60 mins
Cook Time: 45 mins
Cook the turkey bacon:
  1. Preheat the oven to 400°F.
  2. Place turkey bacon on to a baking tray lined with aluminum foil or parchment paper.
  3. Bake for 25-30 minutes, flipping once halfway, until crispy.
  Prepare the English muffin:
  1. To warm up the English muffin, place it onto a plate and microwave for 20-30 seconds, until just warm.
  2. Use a fork to gently prod the English muffin in half.
  3. Place the English muffin halves into a toaster to toast until light and crisp.
  Make the hollandaise sauce:
  1. Whisk 2 egg yolks in a heat-safe glass bowl with lemon juice and mustard until pale in colour and increased a little in volume.
  2. Place the bowl over a pot of barely simmering water (make sure the bowl isn't touching the water).
  3. Continue to whisk until the egg yolks double in volume.
  4. Drizzle in a little melted butter at a time, while whisking the egg yolks.
  5. Wait until the egg yolks have absorbed the butter before adding more butter. [You may not need the entire amount of butter].
  6. Once the sauce is thick, pale, and glossy, remove the bowl from heat. Season with salt.
  7. Keep the hollandaise sauce covered and in a warm location until ready to use.
Make the poached eggs:
  1. Crack a whole egg into a small bowl.
  2. Bring water in a pot to a simmer and add 1 Tbsp of white vinegar to the water.
  3. With a spoon, stir the water in a circle to create a vortex.
  4. Gently pour in the egg and gently stir so the egg doesn't sink. Lower the heat to barely simmering and leave it to poach for 3 ½ minutes until the egg white has set.
  5. Use a slotted spoon to remove the egg, and place onto a paper towel to drain.
  6. Repeat with the remaining eggs.
Assemble:
  1. Place 2 halves of an English muffin on a plate.
  2. Add a slice of turkey bacon (cut in half) onto each muffin round.
  3. Gently place a poached egg on each half.
  4. Dollop a spoonful of hollandaise sauce.
  5. Garnish with black pepper and parsley.
  6. Serve immediately.
 

Bon Appetit! Take a photo and share this recipe #ThinkTurkey