8 eggs
8 c. water
1/2 c. vinegar
2 tsp. salt
2 lg. tomatoes
8 slices bacon, cooked
4 English muffins, split, buttered and toasted
Hollandaise sauce

Poach eggs. If no egg poacher, bring water, vinegar and salt to boil in large Dutch oven. Swirl boiling water with a spoon to form whirlpool in center of pan. Slip egg in center of whirlpool and reduce heat to simmer. Simmer for 2 minutes. Remove immediately to separate platter and hold until all eggs are poached.

Assemble as follows in cookie sheet: Place slice of tomato on toasted English muffin. Top with crisp bacon and poached egg. Place in oven to heat thoroughly. Place on individual plates and top with Hollandaise sauce or favorite cheese sauce. Serve immediately.

HOLLANDAISE SAUCE:

5 egg yolks
3 tbsp. lemon juice
1/8 tsp. hot sauce
1/2 tsp. salt
1/2 tsp. white pepper
3/4 c. butter, melted

Combine first 5 ingredients in container of electric blender. Blend until thick and lemon colored. Turn blender to low speed; add butter slowly. Turn blender to high and process until thick. Yield: 1 1/2 cups.