Ingredients
- 8 large eggs (for poaching)
- 4 English muffins, split
- 8 slices Canadian bacon
- 2 tablespoons white vinegar (for poaching eggs)
- Chives or parsley, finely chopped (for garnish)
- Hollandaise Sauce:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of cayenne pepper
- Salt, to taste
Directions
1. Start by making the hollandaise sauce: In a blender, combine egg yolks, lemon juice, cayenne pepper, and salt. Blend on medium speed until yolks lighten in color. Slowly drizzle in the melted butter, continuing to blend until the sauce thickens. Set aside and keep warm.
2. For the poached eggs, fill a deep skillet or pot with about 3 inches of water. Add white vinegar and allow water to reach a gentle simmer. Crack each egg into a small cup and gently slide into the simmering water. Poach eggs for 3-4 minutes until the whites are set and yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
3. While eggs are poaching, toast the English muffins until golden brown and warm the Canadian bacon in a skillet.
4. To assemble, place two muffin halves on each plate. Top each half with a slice of Canadian bacon, a poached egg, and a generous spoonful of hollandaise sauce. Garnish with chopped chives or parsley and serve immediately.
Variations & Tips
Friend prepared this for brunch, and it was a smash hit, had to score the recipe
