Ingredients:

  • 2 medium tomatoes, cut into 4 slices each (optional)
  • 1 teaspoon olive oil
  • Salt & fresh ground black pepper, to taste
  • 8 slices Canadian bacon
  • 4 English muffins (store-bought or homemade)
  • 2 teaspoons distilled white vinegar
  • 8 large eggs
  • 7 Tablespoons (99g) unsalted butter for hollandaise sauce
  • 3 large egg yolks for hollandaise sauce
  • 1 Tablespoon fresh lemon juice for hollandaise sauce

Instructions:

  1. Melt the unsalted butter in a small dish over low heat or in the microwave. Allow it to cool slightly; avoid scorching hot butter to prevent cooking the egg yolks.
  2. In a skillet over medium heat, add olive oil. Place tomato slices and Canadian bacon into the skillet, seasoning tomatoes with salt and pepper. Cook for about 2 minutes on each side until heated through and slightly crispy.
  3. Use your preferred method for poaching eggs; you can refer to detailed instructions provided below this recipe if needed. If youre poaching multiple eggs at once, check out tips at the end of this recipe for keeping them warm.
  4. Toast English muffin halves until golden brown and place two halves onto four plates.
  5. In a blender, combine egg yolks and lemon juice; blend on high speed for about 30 seconds until mixed. Whisk melted butter briefly before slowly pouring it into your blender while blending on medium speed until creamy. Season with salt, pepper, and an extra dash of lemon juice or hot sauce if desired.
  6. On each toasted muffin half, layer one slice of Canadian bacon followed by a slice of tomato. Carefully top with a poached egg then drizzle generously with hollandaise sauce. Sprinkle additional fresh ground pepper if desired.
  7. Enjoy immediately while everything is still warm!