• 8 slices thick-cut bacon
• 1 tsp fresh lemon juice
• 8 eggs
• 4 English muffins, halved and toasted
• 8 tomato slices
• 1 tsp Freshly ground pepper
• 1/2 • 1/2 buffalo tomato

Preparing the bacon

• Preheat a broiler

• Arrange bacon in a single layer on a baking tray

Preparing the eggs

• Pour water to a depth of 2 inches into large sauté pan and add lemon juice; Bring to a gentle simmer over medium heat

Preparing tomato

• Slice tomato into several thin slices
Cooking the bacon

• Broil until browned, about 3 minutes

• Turn until broiled on the second side, about 2 minutes longer

• Transfer bacon to paper towels to drain

Cooking the eggs

• Break 1 egg into a small bowl; hold the bowl so it just touches the simmering water and slide the egg into the water

• Quickly repeat with the remaining eggs, spacing them about 1 inch apart

• Adjust the heat to keep the water at a gentle simmer

• Poach until the whites are set and yolks are glazed over but soft, 3 – 5 minutes

Cooking the tomato

• Grill tomato for 3 – 4 minutes
Assemble and Serve

• About 1 minute before the eggs are done, place 2 muffin halves on each of 4 warmed plates

• Top each half with 1 grilled tomato slice and 1 bacon slice

• Using a slotted spoon, lift each egg from the simmering water, letting the excess drain into the pan

• Trim any ragged edges of egg white with kitchen scissors

• Top each muffin half with 1 poached egg,

• Spoon 2 tbsp of hollandaise sauce over each egg and sprinkle with pepper

Serves 4 (Hollandaise Sauce recipe http://bit.ly/9MQD81)