Ingredients
For the Hollandaise Sauce:
1 cup (225g) Clarified butter, warm
4 large Egg yolks
2 tbsp Fresh lemon juice
1 tsp Dijon mustard (optional)
Pinch of cayenne or white pepper
Salt to taste
For Assembly:
4 English muffins, split and toasted
8 slices Canadian bacon
8 large Fresh eggs
2 tbsp White vinegar (for poaching)
Instructions
1. Clarify Butter: Melt 1 cup butter over low heat. Skim foam, then pour off the clear yellow butter, leaving the milky solids behind.
2. Prepare Hollandaise: Set a heatproof bowl over a saucepan of barely simmering water (double boiler). Whisk yolks, lemon juice, and mustard until thickened (2 mins). Slowly drizzle in warm clarified butter while whisking constantly until the sauce emulsifies and thickens. Season with salt and pepper.
3. Poach Eggs: Bring water and vinegar to a bare simmer. Create a gentle whirlpool and slide in cracked eggs one by one. Cook for 3-4 minutes. Remove with a slotted spoon.
4. Assemble: Toast muffins and pan-fry Canadian bacon. Place bacon on muffin halves, top with a poached egg, and generously ladle warm Hollandaise over the top. Garnish with chives.
Notes
Pro-Tips:
• Keep the heat gentle; if the Hollandaise gets too hot, the eggs will scramble.
• If your sauce breaks, whisk in a teaspoon of warm water to bring it back together.
• For the cleanest poached eggs, use the freshest eggs possible and a splash of vinegar in the water.
Variations:
• Florentine: Add sautéed garlic spinach under the egg.
• Royale: Replace Canadian bacon with smoked salmon and capers.
• Blender Method: You can make the Hollandaise in a blender by pulsing yolks and lemon juice, then slowly streaming in hot melted butter.
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast/Brunch
- Method: Poach & Emulsify
- Cuisine: French/American