6 eggs
6 slices Canadian-style bacon (6 oz.)
4 egg yolks
2 tbsp. lemon juice
1/8 tsp. salt
Dash white pepper
1/2 c. butter
6 rusks or 3 English muffins, split in half, toasted & buttered
Paprika
Truffle slices (optional)
Parsley sprigs (optional)

In 10 inch skillet heat water to boiling. Break each egg, one at a time, into a saucedish; slide egg into water, tipping dish toward edge of pan. Repeat with remaining eggs. Reduce heat. Cover; simmer until eggs are just soft cooked, about 3 minutes. Remove eggs with slotted spoon to pan of warm water to keep warm.

Brown bacon in 12 inch skillet over medium-high heat about 3 minutes per side. Cover with lid to keep warm.

To prepare Hollandaise sauce, in top of double boiler beat yolks slightly; stir in lemon juice. Place over, but not touching, boiling water. Add salt and pepper. Add butter, a little at a time, stirring constantly with wooden spoon until sauce thickens.

Top each rusk or muffin half with bacon slice and an egg. Spoon sauce over egg. Sprinkle with paprika. If desired, garnish with truffles and parsley. Serve at once. Serves 6.