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Ingredients
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Eggs
English Muffins
Canadian Bacon
Hollandaise Sauce
Method
Eggs
- 1
Prepare the Water
Fill a medium-sized saucepan with water and bring it to a gentle simmer over medium heat. Add the white vinegar to the water.
- 2
Poach the Eggs
Crack each egg into a small bowl. Gently slide them into the simmering water, one at a time. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs and place them on a paper towel to drain excess water.
English Muffins
- 3
Canadian Bacon
- 4
Heat the Bacon
In a skillet over medium heat, lightly brown the Canadian bacon slices for about 1-2 minutes on each side until heated through.
Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat and set aside.
- 6
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and frothy.
- 7
Cook the Hollandaise Sauce
Place the bowl over a pot of simmering water (double boiler). Whisk continuously while slowly drizzling in the melted butter until the sauce thickens. Season with salt and cayenne pepper.
Assembly
- 8
Assemble the Dish
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle the hollandaise sauce over the top and serve immediately.
