“Nothing helps scenery like ham and eggs.”

Mark Twain

I like the traditional ham or Canadian bacon with this dish, but the smoked salmon is a nice variation. Back East they refer to that version as Eggs Nova Scotia. I suppose we could call it Eggs Monterey Bay.

1 English muffin

2 eggs

2 slices ham, Canadian bacon, or smoked salmon

Toast and butter muffin halves. Cover with hame, Canadian bacon, or smoked salmon, which can be warm or cold. Poach eggs and place on muffin halves.

Blender Hollandaise Sauce

1 stick butter

3 large egg yolks

1 tablespoon lemon juice

1 pinch cayenne

Melt the butter in a small, heavy saucepan

Combine egg yolks, lemon juice, and cayenne in a blender. Cover the blender and switch it on and off quickly several times. Remove the cover, turn the blender to high, and gradually add the melted butter. Cover blender and let it run for about a minute. Turn off for about half a minute. Repeat until sauce thickens and peaks. Pour sauce over the eggs and serve.

Serves 1

Recommended Wines

Champagne, Mimosa