The Classic Arnold* Recipe
Recipe information
Make The Classic Arnold* in just 30m. Two English muffin halves topped with Canadian bacon, two poached eggs, and Hollandaise sauce.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method). Continue whisking until the mixture is thickened and pale in color.
2. Add Butter to Hollandaise
Slowly melt the butter and gradually whisk it into the egg mixture until the sauce is smooth. Season with salt and a pinch of cayenne pepper. Keep warm.
3. Poach the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar. Crack the eggs into a small bowl and gently slide them into the water. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon.
4. Cook the Canadian Bacon
In a skillet, lightly brown the Canadian bacon slices over medium heat for about 2 minutes on each side.
5. Toast the English Muffins
Toast the English muffin halves until golden brown.
6. Assemble the Dish
On each toasted English muffin half, place a slice of Canadian bacon. Top with a poached egg and generously drizzle with the prepared Hollandaise sauce. Serve immediately.
Local Coupons
No local coupons found for this recipe's ingredients.