Print Recipe
1. Fry the Canadian bacon on each side until evenly browned.
2. Fill a large saucepan with about 3 inches of water, and bring to a simmer. Pour in the vinegar.
3. Carefully break the 4 eggs into the water, and cook for 2 to 3 minutes, until whites are set but yolks are still soft.
4. Remove eggs with a slotted spoon.
5. Melt the butter until bubbly in a small pan or microwave.
6. Blend the egg yolks, heavy cream, Sriracha Mayo, and salt until smooth
7. Place open English mullins onto the serving plates
2. Fill a large saucepan with about 3 inches of water, and bring to a simmer. Pour in the vinegar.
3. Carefully break the 4 eggs into the water, and cook for 2 to 3 minutes, until whites are set but yolks are still soft.
4. Remove eggs with a slotted spoon.
5. Melt the butter until bubbly in a small pan or microwave.
6. Blend the egg yolks, heavy cream, Sriracha Mayo, and salt until smooth
7. Place open English mullins onto the serving plates
Ingredients
8 slices bacon
4 large eggs
2 tsp white
2 English muffins
2 tbsp chopped parsley
Sriracha Mayo
Share:
