How to make it

  • Here’s How
  • HEAT 2 to 3 inches of water in large saucepan or deep skillet to boiling. ADJUST HEAT to keep liquid simmering gently. BREAK eggs, 1 at a time, into custard cup or saucer. Holding dish close to surface, SLIP egg into water.
  • COOK eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. LIFT eggs from water with slotted spoon; drain well.
  • TOP each muffin half with 1 bacon slice, 1 egg and about 1-1/2 Tbsp. hollandaise sauce. SERVE immediately.
  • Enjoy
  • Garnish with chives, if desired.
  • Insider Info
  • Use very fresh eggs for poaching. They hold their shape better and form fewer wispy threads or "angel wings" in the water.
  • Do not swirl the water when poaching eggs. This creates a vortex that will ruffle the delicate egg protein. Relatively quiet water that is gently simmering produces the best result.
  • Do not poach eggs ahead of time and hold them in the refrigerator.

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