Ingredients:

  • 4 English Muffins, split
  • 8 slices thick-cut Canadian Bacon
  • 2 tbsp Unsalted Butter
  • 8 Large Eggs
  • 1 tbsp White Distilled Vinegar
  • 1 tsp Sea Salt
  • 3 Large Egg Yolks
  • 1 tbsp Fresh Lemon Juice
  • 1/2 cup Unsalted Butter, melted and bubbling hot
  • 1/8 tsp Cayenne Pepper
  • 1/4 tsp Salt
  • 1 tbsp Fresh Chives, chopped

Instructions:

  1. Heat a skillet over medium-high heat. Sear the Canadian bacon for 2 minutes per side until browned. Toast the English muffins until golden and spread with 2 tablespoons of butter.
  2. In a blender, combine 3 egg yolks, lemon juice, salt, and cayenne. Pulse for 5 seconds. With the motor running on low, slowly drizzle in the 1/2 cup of bubbling hot melted butter in a thin stream until the sauce is thick and emulsified. Keep warm.
  3. Fill a shallow saucepan with 3 inches of water, vinegar, and 1 tsp salt. Bring to a bare simmer. Crack an egg into a fine-mesh sieve to remove watery whites, then slide into the water. Poach for 3 minutes for liquid yolks.
  4. Place two muffin halves on a plate, top each with a slice of Canadian bacon and a poached egg. Generously spoon Hollandaise sauce over the top and garnish with chives or paprika.