Ingredients:

  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • Pinch of cayenne pepper (optional)
  • 1/2 cup unsalted butter, melted and hot
  • Salt and freshly ground black pepper to taste
  • 2 large eggs
  • 1 tablespoon white vinegar
  • Water (for poaching)
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon (or ham), lightly browned
  • Optional garnish: chopped fresh chives or parsley

Instructions:

  1. Melt butter in a saucepan or microwave.
  2. Combine egg yolks, lemon juice, mustard, and cayenne (if using) in a blender.
  3. Process until smooth.
  4. Slowly drizzle the hot melted butter into the blender while processing continuously. This is crucial to emulsify the sauce!
  5. Season with salt and pepper to taste.
  6. Keep warm in a heatproof bowl set over a pot of simmering water (or in a warm oven - very low heat).
  7. Fill a saucepan with about 3 inches of water and bring to a simmer.
  8. Add vinegar to the water.
  9. Crack each egg into a separate ramekin.
  10. Create a gentle whirlpool in the simmering water.
  11. Carefully slide each egg into the whirlpool.
  12. Poach for 3-4 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to carefully remove the eggs.
  13. Place on a paper towel-lined plate to drain excess water.
  14. Toast the English muffin halves.
  15. Lightly brown the Canadian bacon or ham in a small frying pan.
  16. Place a toasted English muffin half on each plate.
  17. Top each muffin half with two slices of Canadian bacon/ham.
  18. Carefully place a poached egg on top of the bacon/ham.
  19. Generously spoon hollandaise sauce over each egg.
  20. Garnish with chopped chives or parsley (if desired).
  21. Serve immediately.