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Ingredients
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Eggs and Muffins
Hollandaise Sauce
Garnish
Method
Preparing the Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it is completely melted and just starting to bubble. Remove from heat and let it cool slightly.
- 2
Whisk Egg Yolks
In a separate bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and a pinch of salt until the mixture is pale and thick.
- 3
- 4
Season the Sauce
Taste the hollandaise sauce and adjust seasoning with additional salt or a pinch of cayenne pepper as desired. Set aside and keep warm.
Poaching the Eggs
- 5
- 6
Poach the Eggs
Crack an egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs, poaching them for about 3-4 minutes for soft yolks. Use a slotted spoon to remove the eggs and transfer them to a paper towel to drain.
Toasting the Muffins
- 7
Toast the English Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.
