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Ingredients
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Sandwich components
Hollandaise
Poaching / finishing
Method
Sandwich components
Toast and butter muffins
Split the English muffins and toast until golden. Spread 1 tablespoon unsalted butter over each muffin half while hot. Keep warm in a low oven (around 200°F / 95°C).
Cook bacon
Preheat a large skillet over medium heat. Add bacon strips in a single layer and cook 4–6 minutes per side until crisped to your preference. Transfer to a paper towel-lined plate to drain. Keep warm in the oven if needed.
Prepare tomato and cheese
Slice the tomato into 1/4-inch thick rounds. If desired, briefly sear tomato slices 20–30 seconds per side in the bacon pan to warm and concentrate flavor, or leave them raw. Place a slice of cheddar on each bottom muffin half so it can begin to soften from the muffin heat.
Hollandaise
Set up a double boiler
Bring a couple inches of water to a bare simmer in a saucepan. Reduce heat so it stays just below simmering. Use a heatproof bowl (metal or glass) that sits on top of the saucepan without touching the water.
Whisk yolks
In the heatproof bowl, whisk together 3 egg yolks, lemon juice, Dijon mustard, and hot water until the mixture is slightly thickened and pale.
Cook and emulsify
Place the bowl over the simmering water and whisk constantly. Gently heat until the yolks register about 160°F or are warm and slightly thickened (about 2–3 minutes). Remove bowl from heat frequently to avoid scrambling. Slowly stream in the melted butter a tablespoon at a time while whisking continuously to create an emulsion. After about half the butter is incorporated, you can add in a steadier thin stream. If sauce becomes too thick, whisk in a teaspoon of warm water to loosen.
Season
Once all butter is incorporated and sauce is glossy and smooth, whisk in salt and white pepper or a pinch of cayenne. Taste and adjust lemon or salt as needed. Keep the hollandaise warm by covering the bowl and placing it near the warm oven but off direct heat (do not reheat over high heat or it will split).
Poaching / finishing
Prepare poaching liquid
In a wide saucepan or shallow sauté pan, bring 4 cups water, 1 tablespoon white vinegar, and 1 teaspoon kosher salt to a gentle simmer. You should see small bubbles; do not boil.
Poach eggs
Crack one egg into a small ramekin. Stir the simmering water to create a gentle whirlpool and gently slip the egg into the center. Poach each egg 3–4 minutes for a runny yolk or 4–5 minutes for slightly firmer. Use a slotted spoon to lift the egg and blot briefly on a paper towel to remove excess water. Repeat for remaining eggs, working 1–2 at a time depending on pan size.
Assemble The OG
Place the cheddar-topped bottom muffin halves on plates. Layer 3 bacon strips over each muffin bottom, then one or two tomato slices (as preferred). Carefully place a poached egg on top of each stack. Spoon 2–3 tablespoons of warm hollandaise over each egg, letting it cascade over the bacon and tomato. Top with the muffin tops. Garnish with chopped fresh chives if desired and serve immediately.