Description
A classic breakfast dish featuring poached eggs, Canadian bacon, and creamy hollandaise sauce on toasted English muffins.
Ingredients
Scale
- 2 English muffins, split in half
- 4 large eggs
- 4 slices Canadian bacon
- 1 tablespoon white vinegar
- 1/2 cup unsalted butter
- 2 large egg yolks
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Toast the English muffins until golden brown.
- In a skillet, cook the Canadian bacon over medium heat until lightly browned, about 3-4 minutes.
- Fill a saucepan with a few inches of water, add the vinegar; bring it to a simmer. Crack each egg into a bowl and gently slide them into the water. Poach for about 3-4 minutes.
- Melt the butter in a saucepan over low heat. In a bowl, whisk together egg yolks and lemon juice. Slowly add melted butter while whisking until thickened, seasoning with salt and pepper.
- Assemble by placing each half of toasted muffin on a plate, topping with bacon, a poached egg, and hollandaise sauce. Garnish with chopped parsley and serve immediately.
Notes
Use fresh eggs for the best results. Adjust the vinegar amount for flavor enhancement and practice poaching eggs for perfect results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 372mg