35 minutes
A traditional breakfast dish featuring poached eggs, Canadian bacon, and English muffins, topped with a rich and creamy hollandaise sauce.
Unsalted Butter, melted
cups
each
teaspoons
teaspoons
to taste
to taste
tablespoons
Large Eggs, poached
each
English Muffins, split and toasted
each
Canadian Bacon, browned
slices
Chives, chopped
cups
Fresh Herbs, chopped
tablespoons
Flaky Sea Salt
for garnish
1. Hollandaise Preparation
Gently melt 3/4 cup butter until foaming, avoid browning (about 3-4 minutes). Combine egg yolks with 2 teaspoons water in a blender. Slowly blend in hot butter to form the hollandaise. Thin with water if too thick. Stir in lemon juice and cayenne; season with salt and pepper.
2. Poaching the Eggs
In a medium pot, bring 3 inches of water with 1 tablespoon vinegar and salt to a gentle simmer. Crack each egg into a small bowl. Swirl the simmering water and slide the egg into the center. Poach up to four eggs at once until whites set but yolks remain runny (4-5 minutes). Drain on paper towels.
3. Preparing the Base
Brown Canadian bacon, ham, or bacon in a skillet until edges crisp (about 6 minutes). Toast English muffins until crisp and golden.
4. Assembly
Butter muffin halves, top with bacon, add poached egg, and drizzle with hollandaise. Garnish with chives, herbs, flaky salt, and black pepper.
toasted muffin, then Canadian bacon, poached egg, and hollandaise.
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