Traditional Recipe
Canadian bacon, poached eggs and hollandaise sauce on a toasted muffin.
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Ingredients
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Main Ingredients
Method
Preparation of Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt 1 cup of butter over low heat until fully melted. Remove from heat and let it cool slightly.
- 2
Whisk the Egg Yolks
In a mixing bowl, whisk together the 3 egg yolks and 2 tablespoons of lemon juice until the mixture is thick and pale.
- 3
- 4
Season the Sauce
Add salt and cayenne pepper to taste. Keep the hollandaise sauce warm while preparing the other ingredients.
Cooking the Eggs and Bacon
- 5
Prepare the Water for Poaching
Fill a large saucepan with water, add 1 tablespoon of white vinegar, and bring it to a gentle simmer over medium heat.
- 6
Poach the Eggs
Crack each egg into a small bowl, then gently slide them one by one into the simmering water. Poach for about 3-4 minutes for soft yolks, or until desired doneness.
- 7
Assemble the Dish
- 8
Toast the English Muffins
Split the 2 English muffins in half and toast them until golden brown.
- 9
Layer the Ingredients
On each toasted muffin half, place a slice of Canadian bacon, then top with a poached egg.
- 10
Add Hollandaise Sauce
Drizzle the prepared hollandaise sauce generously over the poached eggs.
- 11
Serve
Serve immediately while warm, garnished with additional cayenne pepper if desired.
