Description
A classic brunch dish consisting of poached eggs, Canadian bacon, and hollandaise sauce served on an English muffin.
Ingredients
Scale
- 4 large Eggs
- 2, split English muffins
- 4 slices Canadian bacon
- 1/2 cup Butter
- 3 Egg yolks
- 1 tablespoon Lemon juice
- to taste Salt
- to taste Black pepper
- for garnish (optional) Chives
Instructions
- Poach the eggs in simmering water for about 3-4 minutes until the whites are set but the yolks are still runny.
- While the eggs are poaching, toast the English muffins until golden brown.
- In a skillet, cook the Canadian bacon over medium heat until heated through.
- For the hollandaise sauce, melt the butter in a saucepan. In a bowl, whisk together the egg yolks and lemon juice until pale.
- Gradually add the melted butter to the egg mixture while whisking continuously until thick and creamy. Season with salt and pepper.
- To assemble, place a slice of Canadian bacon on each English muffin half, top with a poached egg, and drizzle with hollandaise sauce.
- Garnish with chopped chives if desired and serve immediately.
- Category: Brunch
- Cuisine: American