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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Squeeze 1/2 tsp juice from lemon into a medium-size bowl. Whisk in sour cream, shallots, oil, water, tarragon, salt and paprika. Taste and add more lemon juice, if needed. If making ahead, cover and refrigerate up to 2 days. Bring to room temperature before using. | 2. Meanwhile, fill a wide saucepan with about 2 inches water. Add vinegar and bring to a boil over high heat. To cook bacon, lightly oil a large frying pan and set over medium-high heat. Add bacon. Cook until golden tinged, about 1-2 min per side. Remove pan from heat. | 3. Once water boils, reduce heat to low so water is barely simmering. Crack an egg into a small dish, then slip into water. Repeat with remaining eggs. Simmer, uncovered, until whites are set and yolks are done as you like. 2-4 minute To serve, place 1-2 pieces of bacon on an English muffin half. Using a slotted spoon, remove eggs one at a time and dab whites with paper towel to absorb as much water as possible. Place 1 egg on top of the bacon. Repeat with remaining eggs. Spoon about 1 1/2 tbsp sauce over each egg, sprinkle with chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	1/2			0.6404	0.2058	0.0243	0.0066
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
shallot	1	tablespoon	chopped	7.2	1.68	0.25	0.01
tarragon	1/4	teaspoon	dried	0.4425	0.0753	0.0342	0.0109
salt	1	pinch		-	-	-	-
paprika	1	pinch		0.4054	0.0776	0.0203	0.0185
white vinegar	1	tablespoon		2.682	0.006	0.0	0.0
peameal bacon	4	slices		-	-	-	-
egg	4			286.0	1.44	25.12	19.02
english muffin			toasted	-	-	-	-
chive			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.