Eggs Baladerry

2 eggs, poached
1 English muffin, split, toasted and buttered
2 slices bacon, cooked crisp
1 teaspoon orange marmalade

Spread orange marmalade atop English muffin halves. Top each half muffin with two half slices of bacon and one poached egg.

Tips for perfectly poached eggs: Use a pan that will hold about two inches of water gently simmering. Add two Tablespoons of vinegar or lemon juice to the water to prevent the eggs from spreading.

Crack the egg into a teacup, then gently slip into the water.

Poach for about four minutes, longer for a firm center. Lift the eggs from the water with a slotted spoon, trim off ragged edges, touch the egg to a paper towel to absorb excess water.

YIELD: 1 Serving

Note: "This recipe originally appeared in a food column written by James Beard. He had described the procedure for Eggs Benedict, then at the end, he said that he preferred the touch of marmalade instead of hollandaise sauce."