Ingredients

• English muffins - 2, split
• Canadian bacon - 4 slices
• Large eggs - 4
• Unsalted butter - ½ cup, melted
• Lemon juice - 1 tablespoon
• Egg yolks - 3
• Cayenne pepper - A pinch
• White vinegar - 1 tablespoon
• Salt - To taste
• Chives - Chopped, for garnish

Instructions

1. 1.

   Prepare the hollandaise sauce by whisking egg yolks and lemon juice in a bowl over simmering water.

2. 2.

   Slowly drizzle in melted butter while whisking continuously until thickened.

3. 3.

   Season with salt and cayenne pepper, then set aside.

4. 4.

   Toast the English muffins until golden brown.

5. 5.

   In a skillet, cook Canadian bacon over medium heat until browned, then remove and set aside.

6. 6.

   Bring a pot of water to a gentle simmer and add white vinegar.

7. 7.

   Crack eggs into individual ramekins and gently slide them into the simmering water.

8. 8.

   Poach eggs for about 3-4 minutes until whites are set but yolks are still runny.

9. 9.

   Place toasted English muffin halves on plates, top each with a slice of Canadian bacon and a poached egg.

10. 10.

    Spoon hollandaise sauce over the eggs and garnish with chopped chives.

Nutritional Facts