PUREFOODS LUNCHEON MEAT, sliced into 4 equal pieces
chopped green onions
MAGNOLIA BROWN EGGS
MAGNOLIA GOLD BUTTER SALTED
MAGNOLIA BROWN EGGS, use egg yolks only
Half-fill with water a deep pot and bring to a slow simmer. Add vinegar. Break an egg into a small bowl. Gently swirl simmering water then slide egg in. Cook for 2 to 3 minutes. Gently scoop out and drain on paper towels. Repeat procedure with remaining eggs.
To make Hollandaise sauce, melt butter in a small saucepan. Set aside. Combine egg yolks, water and vinegar in a blender and gradually add melted butter. Process until thick and creamy. Set aside when desired consistency has been reached.
In a pan, toast English muffins on both sides. Set aside.
In the same pan, add oil and fry luncheon meat. Cook for about 1-2 minutes on each side or based on preferred doneness. Drain excess oil on paper towels. Set aside.
On a serving plate, top each muffin with luncheon meat and poached egg then pour some Hollandaise sauce. Garnish with about a teaspoon of green onions. Serve.