1 King Cole fully cooked smoked duck breast
Knorr Hollandaise sauce or scratch
3 English muffins, split into 6 halves
Salt and pepper to taste
Paprika or parsley (optional)
Score the skin of the duck breast (cross-hatch) and place skin side down in a non-greased skillet.
Heat on medium-high for 10 minutes; skin should be crispy. Set aside and keep warm.
Using an egg poacher, heat water and place eggs in the 6 holders.
Simmer for 3 to 5 minutes until eggs are soft cooked; set aside/warm.
Prepare hollandaise sauce as directed.
Assemble 6 English muffin halves. Slice duck breast into medium-size slices.
Place 1 egg and 3 to 4 slices of duck on each muffin. Add sauce, salt and pepper to taste.
Garnish with paprika or parsley if desired.
Image credit: The Tangerine Group
More than 40 years ago, in 1976, James Lawrence pasted together the first edition of Harrowsmith magazine on his kitchen table in rural Ontario. Totally unique, it was the first Canadian magazine to focus on organic living, alternative energy sources, and a country lifestyle. Lawrence’s ode to back-to- the-land virtues quickly attracted legions of fans and soon became Canada’s bible for rural living.