Classic Recipe

Toast and heat bacon

Split the English muffins and toast until golden. Lightly butter the cut sides with the softened unsalted butter and set aside, cut-side up. In a medium skillet over medium heat, add the Canadian bacon slices and cook 1–2 minutes per side until lightly browned and heated through. Keep warm on a plate covered with foil.

Bring poaching water to a gentle simmer

In a shallow wide saucepan or deep skillet, add the 2 liters of water and bring to a gentle simmer (not a rolling boil). Add the white vinegar and reduce heat so the surface has small bubbles and occasional movement.

Whirl and add eggs

Use a spoon to create a gentle whirlpool in the water. Crack one egg at a time into a small bowl or ramekin, then gently slide each egg into the center of the whirlpool. Repeat with all eggs, spacing them so they don't touch. The vinegar helps the whites coagulate.

Poach

Poach the eggs for 3 minutes for a runny yolk or 3½–4 minutes for slightly firmer yolks. Keep the water at a gentle simmer and avoid stirring the eggs. Use a slotted spoon to lift an egg and gently feel for firmness if unsure.

Drain and season

Using a slotted spoon, transfer the poached eggs to a plate lined with paper towel to drain excess water. Lightly sprinkle with the fine salt. If not serving immediately, place eggs in a bowl of warm (not hot) water for up to 10 minutes.

Prepare a double boiler

Set a heatproof bowl (metal or glass) over a saucepan of barely simmering water, making sure the bowl bottom doesn't touch the water. Keep heat low to avoid scrambling the yolks.

Whisk yolks

Place the 3 egg yolks in the bowl with the warm water and whisk vigorously until the mixture becomes slightly thickened and pale, about 1–2 minutes.

Emulsify with butter

Slowly drizzle the hot melted butter into the yolks in a thin, steady stream while whisking constantly. Continue until all butter is incorporated and sauce is thick and glossy. If sauce becomes too thick, whisk in up to an additional teaspoon of warm water to loosen.

Season and finish

Remove the bowl from the heat. Whisk in the lemon juice, sea salt, and a pinch of cayenne pepper. Taste and adjust salt or lemon as desired. Keep the hollandaise warm by setting the bowl in a warm (not hot) spot or over the warm water with the heat off until ready to serve—do not overheat or it may split.

Place the buttered, toasted English muffin halves on serving plates, top each half with a slice of warmed Canadian bacon. Gently place a poached egg on each bacon-topped muffin half (two halves per serving). Spoon warm hollandaise generously over the poached eggs so it spills slightly over the sides.

Finish with a sprinkle of chopped chives and freshly ground black pepper to taste. Serve immediately while eggs are warm and yolks are runny.