Two Eggs Recipe

Prepare sauce

Place 2 egg yolks, 1 tsp lemon juice, and 1 tsp hot water in a small stainless-steel or heatproof bowl. Whisk until combined. Set the bowl over (not touching) gently simmering water — a double-boiler setup — and continue whisking constantly until slightly thickened (about 1–2 minutes). Slowly drizzle the 3 tbs warm melted butter in a thin steady stream while whisking continuously until the sauce is thick, emulsified and glossy. If it gets too thick, add a few drops of warm water to loosen. Season with salt and a pinch of cayenne and keep warm off the heat.

Split and toast the English muffin halves (or bread) until golden. Butter lightly with 1 tsp unsalted butter and keep warm under a low oven (about 90°C / 200°F) or on a warm plate.

Cook your chosen meat if not already cooked: for bacon, pan-fry over medium heat until crisp and then drain on paper towels; for Canadian bacon/ham, warm in a skillet 1 minute per side; for sausage patty, cook through until internal temperature reaches 71°C/160°F. Keep warm while you poach the eggs.

Bring 4 cups water and 1 tbs white vinegar to a gentle simmer in a wide shallow saucepan. The surface should show small bubbles but not a rolling boil.

Create a gentle whirlpool in the simmering water using a spoon. Crack one egg into a small ramekin or cup (this makes transferring easier) and gently slide the egg into the center of the whirlpool. Repeat for the second egg, spacing them slightly apart (or poach one at a time if your pan is small).

Poach the eggs for 3–4 minutes for a soft but set white and warm runny yolk (reduce to 2.5–3 minutes for very soft yolk). Do not overcrowd the pan. Use a slotted spoon to carefully lift one egg and test firmness; the whites should be set and the yolks yielding.

Using the slotted spoon, gently transfer the eggs to a bowl of warm water for 20–30 seconds to remove any stray bits and to slightly cool handling, then drain on paper towels or a clean kitchen towel to remove excess water.

Season the tops lightly with fine sea salt and black pepper to taste and dot with 1 tsp unsalted butter if desired.

Place the buttered, toasted English muffin halves on a plate. Top each half with your chosen warmed meat (bacon or Canadian bacon or sausage).

Place one poached egg on each meat-topped muffin half. Spoon warm hollandaise sauce over the eggs (about 1–2 tbs per egg, or to taste).

Garnish with chopped fresh chives or parsley and an optional pinch of cayenne. Serve immediately.