How to make it
5 steps. Take it one step at a time.
In a small saucepan, melt the 1/2 cup butter
In a small saucepan, melt the 1/2 cup (113g) butter until it is bubbling but not browned.
Combine 3 egg yolks and 1 tbsp lemon juice
In a blender or using a whisk in a bowl, combine 3 egg yolks and 1 tbsp lemon juice until pale. While blending or whisking constantly, slowly drizzle in the hot melted butter in a thin stream until the sauce is thickened and emulsified. Stir in salt and cayenne pepper. Keep warm.
Fill a large skillet
Fill a large skillet with water and add 1 tsp vinegar. Bring to a light simmer (approx. 180°F (82°C)). Crack each egg into a small cup, swirl the water gently to create a vortex, and drop the egg into the center. Cook for 3-4 minutes until the whites are set but yolks are runny.
4 minToast the split English muffins and lightly brown the Canadian bacon slices
While eggs are poaching, toast the split English muffins and lightly brown the Canadian bacon slices in a pan over medium heat.
To assemble, place two muffin halves
To assemble, place two muffin halves on each plate. Top each with a slice of Canadian bacon and one poached egg. Generously spoon the hollandaise sauce over the eggs.
A little kitchen wisdom
To get the perfect poached egg, ensure your water is at a bare simmer, not a rolling boil. Using the freshest eggs possible helps the whites stay together.
