Description
A classic breakfast dish featuring poached eggs, Canadian bacon, and hollandaise sauce served on English muffins.
Ingredients
Scale
- 2 English muffins
- 4 slices Canadian bacon
- 4 eggs
- 1/2 cup butter
- 3 egg yolks
- 1 tablespoon lemon juice
- to taste salt
- to taste black pepper
- for garnish chopped parsley
Instructions
- In a saucepan, whisk together the egg yolks, lemon juice, and a pinch of salt over low heat until the mixture thickens.
- Slowly drizzle in the melted butter while whisking continuously until the sauce is smooth and creamy. Remove from heat and set aside.
- In a separate pot, bring water to a gentle simmer. Crack the eggs one at a time into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.
- To assemble, place a slice of Canadian bacon on each toasted English muffin half, top with a poached egg, and drizzle with hollandaise sauce.
- Garnish with chopped parsley, and season with black pepper to taste. Serve immediately.
- Category: Breakfast
- Cuisine: American