Ingredients:

  • large English Muffins (split horizontally)
  • Tbsp (56g) Unsalted Butter, melted (for brushing)
  • slices Canadian Bacon (or thin-sliced smoked ham)
  • large Eggs (fresh and cold)
  • quarts (approx. 2 litres) Water
  • Tbsp White Wine Vinegar
  • /2 tsp Salt (for poaching water)
  • large Egg Yolks (room temperature)
  • /2 cup (113g / 1 stick) Unsalted Butter, melted and kept warm (for sauce)
  • Tbsp fresh Lemon Juice (strained)
  • /4 tsp Cayenne Pepper
  • Pinch of fine Sea Salt (for sauce)
  • Pinch of freshly ground Black Pepper
  • Tbsp fresh Chives, finely chopped (for garnish)

Instructions:

  1. Prepare the Hollandaise Station: Melt the butter slowly and keep it warm. Separate the egg yolks into a bowl. Have lemon juice, cayenne, salt, and pepper ready nearby.
  2. Prepare Poaching Water: Fill the saucepan with water, add vinegar and salt. Bring to a gentle simmer (small bubbles, not a rolling boil).
  3. Prep Muffin & Ham: Split the English muffins. Brush cut sides lightly with melted butter. Heat a skillet over medium heat; quickly sear Canadian bacon slices until lightly browned on the edges (about 1 minute per side). Keep warm.
  4. Set up Double Boiler for Hollandaise: Place the egg yolks and lemon juice in a heatproof bowl set over the simmering water (ensure the water does not touch the bottom of the bowl).
  5. Whisk the yolks vigorously and constantly until the mixture thickens slightly and lightens in colour (ribbon stage), about 3-5 minutes.
  6. Emulsify the sauce: Remove the bowl from the heat. While whisking constantly, slowly drizzle in the warm, melted butter, drop by drop initially, ensuring each bit is fully incorporated before adding more. Once half the butter is added, pour the rest in a thin, steady stream.
  7. Finish the Hollandaise: Whisk in salt, pepper, and cayenne. Keep warm.
  8. Poaching: Gently stir the simmering water to create a gentle whirlpool. Crack one egg into a small ramekin first. Gently slip the egg into the centre of the vortex. Repeat carefully with the remaining eggs.
  9. Cook eggs for exactly 3 minutes for a runny yolk. Remove eggs with a slotted spoon and gently dab them on a paper towel to remove excess water.
  10. Assembly: Toast the buttered English muffins until golden brown. Place two muffin halves on each plate, top each with two slices of warm Canadian bacon.
  11. Layer and Sauce: Carefully place two poached eggs atop the bacon. Spoon a generous amount of Hollandaise sauce over each egg. Garnish immediately with fresh chives and serve promptly.