- Hollandaise Sauce:
- 1/2 cup (125 mL) butter
- 3 egg yolks
- 2 tbsp (30 mL) lemon juice
- 1 tsp (5 mL) Dijon mustard
- Pinch each salt and pepper
- 4 slices Dempster’s® White Bread, toasted
- 2 tbsp (30 mL) Dijon mustard
- 4 tsp (20 mL) maple syrup
- 4 slices peameal bacon, cooked
- 4 poached eggs
Hollandaise Sauce: In small saucepan, heat butter over medium-high heat until melted and bubbling. Meanwhile, in blender, combine egg yolks, lemon juice and mustard; purée until smooth. With motor running, pour bubbling butter into blender in thin stream. Season with salt and pepper.
Assembly: Combine mustard and maple syrup; spread evenly over slices of bread. Top each with slice of peameal bacon and poached egg. Spoon hollandaise sauce over top.
Tip: To poach eggs, fill saucepan with enough water to come 3 inches (8 cm) up side. Heat until water simmers gently; stir in 1 tsp (5 mL) vinegar. Break each egg into small dish; holding dish just above simmering water, slip each egg into water. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired doneness. Remove eggs with slotted spoon; drain well on paper towel.