| Cook Time: 5 min | Prep Time: 20 min | | Yield: 6 servings | |
Ingredients:
Water for poaching eggs
1/2 cup distilled vinegar, divided
12 large eggs
1 tablespoon unsalted butter
12 slices Canadian bacon
12 slices focaccia bread
Instructions:
Pour enough water into 2 large skillets to reach a depth of about
3 inches, and divide the vinegar between them. Bring both
skillets to a gentle simmer over medium heat. Crack an egg into
a cup and carefully slide it into the hot poaching liquid. Quickly
repeat with all the eggs.
Poach the eggs, turning them occasionally with a spoon, until
the whites are firm, or to the desired degree of doneness, about
3 to 5 minutes. Using a slotted spoon, remove the eggs and
transfer to a kitchen towel. Lightly dab the eggs with the towel
to remove any excess water.
While the eggs are poaching, melt the butter in a large skillet
over medium heat. Add the Canadian bacon and cook until
heated through, about a minute on each side.
To serve, toast the focaccia slices and divide them among 12
warmed plates. Top each half with a slice of Canadian bacon,
and set an egg on top. Spoon the hollandaise sauce over the
eggs and garnish with the chives. Serve immediately.
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