Two English muffin halves topped with Canadian bacon, two poached eggs, and 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.

Prepare the Hollandaise Sauce

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.

Add Butter to Hollandaise

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.

Poach the Eggs

In a skillet, lightly brown the Canadian bacon slices over medium heat for about 2 minutes on each side.

Cook the Canadian Bacon

Toast the English muffin halves until golden brown.

Toast the English Muffins

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.

Assemble the Dish

English muffins

Canadian bacon

Eggs

The Classic Arnold*

Make The Classic Arnold* Recipe in just 30m. Two English muffin halves topped with Canadian bacon, two poached eggs, and Hollandaise sauce.

The Classic Arnold* Recipe

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