"Indulge in the quintessential brunch experience with this sophisticated dish featuring tender poached eggs and savory Canadian bacon on toasted English muffins. The star of the show is a rich, buttery Hollandaise sauce with a bright hint of lemon that ties every component together."

1 Ingredients

Qty	Item
4 units 4 units	English muffins, split
8 slices 8 slices	Canadian bacon
8 units 8 units	Large eggs (for poaching)
1/2 cup 113 g	Unsalted butter
3 units 3 units	Egg yolks (for sauce)
1 tbsp 15 ml	Lemon juice, fresh
1 tsp 5 ml	White vinegar
1 pinch 0.1 g	Cayenne pepper
1/4 tsp 1.5 g	Salt

2 Instructions

Step 1. Prepare the Hollandaise sauce: Melt the butter in a small saucepan until bubbling. In a blender, combine 3 egg yolks, lemon juice, salt, and cayenne. Blend on low speed for 10 seconds, then slowly drizzle in the hot butter in a thin, steady stream until the sauce is thick and emulsified. Keep the sauce in a warm spot.

Step 2. Poach the eggs: Fill a wide saucepan with 3 inches of water, add the vinegar, and bring to a very gentle simmer. Crack one egg into a small ramekin. Gently swirl the water to create a slow whirlpool and drop the egg into the center. Cook for 3-4 minutes until the whites are opaque but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.

Step 3. Cook the bacon: In a medium skillet over medium-high heat, sear the Canadian bacon slices for about 1 minute per side until lightly browned and heated through.

Step 4. Toast the muffins: Toast the split English muffins until golden brown and spread with a little butter if desired.

Step 5. Assemble: Place two muffin halves on each plate. Top each half with a slice of Canadian bacon and one poached egg.

Step 6. Finish: Generously ladle the warm Hollandaise sauce over the eggs. Garnish with a sprinkle of fresh chives or paprika and serve immediately.

·
Use the freshest eggs possible for poaching; the whites stay together much better than older eggs.
·
If your Hollandaise sauce gets too thick, whisk in a teaspoon of warm water to loosen it up.
·
Straining the raw eggs through a fine-mesh sieve before poaching removes the watery parts of the white, resulting in a cleaner shape.
·
Keep your Hollandaise warm by placing the blender jar in a bowl of warm (not hot) water.

? Frequently Asked Questions

What can I use instead of Canadian bacon?

Smoked salmon (Eggs Royale), sautéed spinach (Eggs Florentine), or thick-cut streaky bacon are excellent alternatives.

How do I fix a broken Hollandaise sauce?

Whisk a teaspoon of boiling water into the broken sauce, or start with a fresh egg yolk and slowly whisk the broken sauce into it.

Can I make the poached eggs ahead of time?

Yes, poach them slightly underdone, store them in cold water in the fridge, and reheat in simmering water for 30-60 seconds before serving.

Why do I need to add vinegar to the poaching water?

The acid in the vinegar helps the egg whites coagulate faster, keeping the egg in a compact shape rather than spreading through the water.

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