Instructions: Toast the bagel halves and spread with butter, if desired. Warm the ham or bacon in a skillet, and arrange two slices on top of each bagel half to cover. Layer the tomatoes or red pepper on top of the ham, if youre using these ingredients. Next, gently place two poached eggs on top of the ham or vegetables. Drizzle about one tablespoon of Hollandaise Sauce over each egg and serve immediately while everything is hot. Serve the remaining hollandaise sauce in a bowl as an accompaniment.

To poach an egg: Fill a saucepan or a deep skillet with enough water so that the eggs can float. The larger the pan, the more eggs can be cooked at one time. The eggs should float in the water without touching each other as they cook. Add 1 tablespoon of vinegar for every quart of water used. This helps to set the eggs. Heat the water to a simmer (185 degrees). Tiny bubbles will appear in the water. Break each egg into a saucer. If the yolk is not broken, gently slide the whole egg into the water and poach for 3 to 5 minutes. The whites will be set but the yolk will still be runny. Remove the egg from the pan with a slotted spoon and drain on a towel.

For the Quick Hollandaise Sauce: Place egg yolks in the blender. Blend at low speed until thoroughly mixed. While the motor is running, slowly add the boiling water, followed by the hot butter. The butter should be added very slowly in the thinnest stream possible. When the butter is completely incorporated, add the lemon juice, salt and herbs if youre using them. If the sauce is too thick, add a few drop of boiling water. The sauce will hold as you poach the eggs and prepare the other ingredients.

This recipe yields 4 servings.

Comments: Early-risers (and not so early-risers) will love this breakfast classic on our savory Asiago Cheese Bagels.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.