Ingredients:

  • 3 large egg yolks (60g)
  • 1 tablespoon lemon juice (15 ml)
  • 1/2 teaspoon Dijon mustard (2.5ml)
  • 1/4 teaspoon salt (1.5g)
  • 1/8 teaspoon cayenne pepper (pinch) (0.5g)
  • 1/2 cup (1 stick) unsalted butter, melted and hot (113g)
  • 4 large eggs (200g)
  • 1 tablespoon white vinegar (15ml)
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon or ham (150g)
  • Optional: Fresh parsley, chopped, for garnish

Instructions:

  1. Whisk egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper in a heatproof bowl.
  2. Gradually whisk in hot melted butter until emulsified and smooth.
  3. Keep warm.
  4. Bring a saucepan of water to a simmer (not a rolling boil).
  5. Add white vinegar.
  6. Crack each egg into a separate ramekin.
  7. Gently swirl the water and slide each egg into the simmering water.
  8. Cook for 3-4 minutes, or until the whites are set but the yolks are still runny.
  9. Remove with a slotted spoon and drain on paper towels.
  10. Lightly sauté the Canadian bacon or ham in a small skillet until heated through.
  11. Place toasted English muffin halves on plates.
  12. Top each muffin half with Canadian bacon or ham.
  13. Carefully place a poached egg on top of the meat.
  14. Generously spoon hollandaise sauce over the eggs.
  15. Garnish with fresh parsley (optional).
  16. Serve immediately.