An American breakfast classic, this recipe layers poached eggs and pan-fried beef bacon on an English muffin with a buttery lemon sauce. Timing the poached eggs and keeping the sauce from separating take some skill.
Whisk the egg yolks with the lemon juice over a double boiler. Once foamy, add the melted butter in a thin stream while whisking constantly. Continue for 8 minutes, until thickened.
Toast the English muffin halves, then heat the beef bacon slices in the same skillet for 5 minutes, until the edges curl.
Crack the eggs one at a time into boiling water with apple cider vinegar and salt. Poach for 7 minutes, until the whites gather around the yolks.
Layer the beef bacon, poached egg, and sauce over each English muffin half. Sprinkle with ground paprika and serve.
If you pour the butter into the sauce too quickly, it may separate and look oily; add it in a thin stream while whisking constantly. Allergens: contains wheat (gluten), milk and dairy products, and eggs.
Sosu benmaride çırparken bir ara gözümü ayırdığım anda kenarları topaklandı, ateşten alıp hızlıca çırpınca toparladı. Yumurtaları poşe etmeden önce süzgeçten geçirince suda çok daha toplu kaldılar.
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