Description
A classic brunch dish featuring poached eggs, rich hollandaise sauce, and savory Canadian bacon on toasted English muffins.
Ingredients
Scale
- 4 large eggs
- 2 English muffins, split and toasted
- 4 slices Canadian bacon
- 1 tablespoon white vinegar
- 1/2 cup unsalted butter
- 2 large egg yolks
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Chopped fresh chives (for garnish)
Instructions
- Bring water to a gentle simmer and add the vinegar. Crack eggs into small bowls, then gently slide them into the water one at a time. Poach for 3-4 minutes, until whites are set. Remove with a slotted spoon and set aside.
- Cook Canadian bacon in a skillet over medium heat until heated through and golden.
- Make the hollandaise by melting butter in a small saucepan. In a bowl, whisk egg yolks and lemon juice until thick. Gradually add melted butter while whisking until smooth. Season with salt and pepper.
- Assemble by placing a slice of Canadian bacon on each toasted muffin half. Top each with a poached egg and drizzle with hollandaise sauce. Garnish with chives and serve immediately.
Notes
Best served fresh. For leftovers, store in an airtight container for up to 24 hours, reheat bacon and muffins, and prepare fresh eggs when serving again.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 575
- Sugar: 1g
- Sodium: 910mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 390mg