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