Classic Poached Eggs with Silky Hollandaise on English Muffins

1. Make the hollandaise sauce

In a large heatproof bowl, whisk together the softened butter and egg yolks until they are well combined. Place the bowl over a pot of simmering water, being careful not to let the bowl touch the water. Slowly whisk in the boiling water until the mixture is smooth. Continue to cook, stirring constantly, until the mixture reaches 160°F. Using an instant-read thermometer can help you determine when it’s ready. Once it reaches the right temperature, remove the bowl from the heat and whisk in the lemon juice, cayenne pepper, and salt. The key to a good hollandaise is continuous whisking and gentle heating, which ensures the sauce is smooth and stable. Set the sauce aside and keep it warm.

2. Poach the eggs

Fill a 12-inch nonstick skillet with water, adding the distilled white vinegar and salt to the water. Bring the water to a rolling boil. While waiting for the water to boil, crack each egg into a separate teacup. When the water is ready, slide the eggs gently into the boiling water. Cover the skillet with a lid and remove it from the heat. Let the eggs stand for about 6 minutes, which will give you a slightly runny yolk.

3. Toast the English muffins and warm the Canadian bacon

While the eggs are poaching, toast the English muffins until they are golden brown. Place the Canadian bacon slices on a rimmed baking sheet and warm them under the broiler or in a 200-degree oven.

4. Assemble the dish

Place two muffin halves on each plate. Top each muffin half with a slice of warm Canadian bacon. Using a slotted spoon, carefully remove the poached eggs from the water and place one egg on each bacon-topped muffin half. Finally, spoon the warm hollandaise sauce generously over the eggs. The result should be a delightful combination of textures and flavors, with the silky hollandaise tying everything together. Enjoy your classic poached eggs with hollandaise on English muffins!