Ingredients:

  • 4 large egg yolks
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • Pinch of cayenne pepper
  • 1 cup unsalted butter, melted and clarified
  • 8 large eggs
  • 2 tablespoons white vinegar
  • Salt and pepper to taste
  • 4 English muffins, split
  • 8 slices Canadian bacon or ham
  • Optional: Chopped fresh chives or parsley, for garnish

Instructions:

  1. Whisk egg yolks, lemon juice, mustard, salt, and cayenne in a heatproof bowl or double boiler. Slowly drizzle in melted butter, whisking constantly, until the sauce emulsifies and thickens. Keep warm.
  2. Fill a saucepan with about 3 inches of water and bring to a simmer. Add vinegar. Crack each egg into a separate ramekin. Create a gentle whirlpool in the simmering water. Gently slide each egg into the whirlpool.
  3. Cook for 3-4 minutes for a runny yolk. Remove eggs with a slotted spoon and place on a paper towel-lined plate to drain. Season with salt and pepper.
  4. Toast English muffins until golden brown. Lightly pan-fry Canadian bacon or ham until heated through and slightly crispy.
  5. Place toasted English muffin halves on plates. Top each half with a slice of Canadian bacon or ham. Carefully place a poached egg on top of the meat. Generously spoon hollandaise sauce over each egg. Garnish with chopped chives or parsley (optional). Serve immediately.