Ingredients:

  • 3 large egg yolks
  • 1/2 cup (115g) unsalted butter, melted and hot
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 tsp (1.5g) salt
  • 1 pinch cayenne pepper
  • 4 large eggs
  • 1 tbsp (15ml) white distilled vinegar
  • 1 gallon (3.8L) water
  • 2 English muffins, split in half
  • 4 slices (110g) Canadian bacon
  • 1 tbsp (15ml) unsalted butter
  • 1 tsp (2g) chopped fresh chives

Instructions:

  1. Place egg yolks, lemon juice, salt, and cayenne in the blender. Blend on medium speed until smooth. While the blender is running on low, slowly drizzle in the hot melted butter in a thin, steady stream. Continue blending until the sauce is thick and velvety. Set aside in a warm spot.
  2. Melt 1 tbsp butter in a skillet over medium-high heat. Toast the English muffin halves until golden brown. In the same pan, sear the Canadian bacon for 2 minutes per side until mahogany-colored and slightly crisp.
  3. Fill a saucepan with water and vinegar; bring to a bare simmer. Gently crack an egg into a small ramekin. Create a gentle whirlpool with a spoon and slide the egg into the center. Poach for exactly 3 minutes. Remove with a slotted spoon and pat dry on a paper towel.
  4. Place two toasted muffin halves on a plate. Top each with a slice of seared Canadian bacon. Carefully nestle a poached egg on top. Spoon a generous amount of hollandaise over the egg and garnish with chopped chives.