Oeufs Bigarade (Eggs Bigarade)

This recipe is perfect for a leisurely breakfast or brunch for two, combining the richness of poached eggs with the tangy brightness of Hollandaise sauce and a hint of citrus from the orange zest.

Equipment Needed

• Medium saucepan
• Slotted spoon
• Small bowl
• Toaster or toaster oven
• Zester or grater
• Knife

Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients

• 4 large eggs
• 2 English muffins, split and toasted
• 4 slices of Canadian bacon
• Hollandaise sauce (store-bought or homemade)
• 1 orange
• 1 tablespoon white vinegar
• Salt and pepper to taste
• Chopped chives or parsley for garnish (optional)

Preparation

1. Prepare the Hollandaise Sauce:
   • If using a store-bought sauce, follow the instructions on the package to heat it gently.
   • If making homemade sauce, prepare it according to your preferred recipe.
2. Prepare the Orange Zest:
   • Wash and dry the orange.
   • Zest the orange using a zester or fine grater. Set aside the zest for garnishing.
3. Poach the Eggs:
   • Fill a medium saucepan with water, add 1 tablespoon of white vinegar, and bring to a gentle simmer over medium heat.
   • Crack each egg into a small bowl or ramekin.
   • Using a slotted spoon, create a gentle whirlpool in the water and carefully slide one egg at a time into the center of the whirlpool.
   • Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.
   • Remove the poached eggs with a slotted spoon and drain on a paper towel.
4. Prepare the Canadian Bacon:
   • In a non-stick skillet over medium heat, cook the Canadian bacon slices for about 1-2 minutes on each side until they are heated through and slightly browned.
5. Assemble the Eggs Bigarade:
   • Place the toasted English muffin halves on serving plates.
   • Top each half with a slice of Canadian bacon.
   • Carefully place one poached egg on top of each slice of Canadian bacon.
6. Finish and Serve:
   • Spoon Hollandaise sauce generously over each poached egg.
   • Sprinkle a pinch of orange zest over the sauce.
   • Season with salt and pepper to taste.
   • Garnish with chopped chives or parsley if desired.
7. Enjoy: Serve immediately while warm and enjoy your delicious Eggs Bigarade!