Knorr Hollandaise Sauce

Opt: Corn Starch

Milk

Butter

Worcestershire

English Muffin

Poached egg

—–

Canadian Bacon

Spinach

Thunder Powder

3 gm

1/4 C milk

1 TBL

1 dash

1

1

—–

opt: each

opt: 2 TBL each

to taste

6 gm

1/2 C milk

2 TBL

2 dashes

2

2

—–

opt: each

opt: 2 TBL each

to taste

12 gm

1 C milk

1/4 C butter

4 dashes

4

4

—–

opt: each

opt: 2 TBL each

to taste

• • 1. Fill large saucepan with water and add 1 tsp salt and 1 tsp vinegar
    2. Cover pan, and heat water over high heat  When water starts to boil, turn to medium-low heat.
    3. Combine milk, Knorr and cornstarch in small saucepan
    4. Add cold pieces of butter
    5. Put English Muffins into the toaster
    6. Heat until mixture just barely starts to steam
    7. Microwave spinach or Canadian Bacon
    8. Add a dash of Worchestershire for each egg
    9. Start to prepare poached eggs (see below)
    10. Reduce heat and simmer until it starts to thicken
    11. Top muffin with Canadian Bacon for Eggs Benedict, or spinach for Eggs Florentine
    12. Top with a poached three-minute egg (see below)
    13. Spoon sauce over the egg
    14. Sprinkle with desired amount of Thunder Powder

Poached Eggs

• • 1. Assuming you have done Steps 1, 2 and 9 above
    2. Crack your eggs into small bowls.  If you break a yolk, save it for scrambled eggs.
    3. Create a vortex by stirring your water with a spoon.
    4. Add one egg at a time and start a 90 second timer
    5. When the timer goes off, stir the water again and add the next egg, starting another 90 second timer.
       • KEEP TRACK OF YOUR EGGS
    6. When the timer goes off, remove the first egg – the one that has cooked for a full three minutes.
    7. Go back to Step 3 and repeat until all your eggs are cooked for three minutes each.