A note on the hollandaise: if the egg yolks cook, you have scrambled eggs and there’s no going back! If you don’t have someone who can help you make the different components of this dish, we highly recommend to whisk the egg yolks in the glass bowl NOT on the heat. Keep the water boiling, butter melted, and lemon juiced and ready to be used, but don’t heat the egg yolks with the butter and lemon juice it until the very end right before serving. Have everything else ready, and at the last 2 minutes before serving, add the mixing bowl over the heat and vigorously mix. It should only take 1-2 minutes because of the heat applied to it.


Ingredients: 4 ppl
  • 4 large eggs
  • 1 tablespoon vinegar
  • 2 English muffins
  • 4 tablespoons butter
  • 4 slices Canadian bacon
  • 2 egg yolks
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Chives, to garnish
For the muffins:
    1. Cut English muffins in half, toast until lightly browned. Set aside until cool.
For the bacon:
    1. In a skillet on high heat, fry up pre-cooked Canadian bacon until crispy. Set aside.
For the hollandaise:
    1. Separate yolks from the whites of 2 eggs. Place in a large glass mixing bowl. Fill a small saucepan with 1 inch of water and heat until water begins to steam. Turn down heat to low. Place mixing bowl over the saucepan to form a double boiler and whisk eggs vigorously. Add 3 1/2 tablespoons cold butter to the yolk mixture, and keep stirring until butter has melted. Mix in lemon juice, salt, and pepper. Keep whisking to prevent the yolks from becoming scrambled eggs. Remove from heat and mix in a bit water or more butter if it gets too hot or thick. Set aside, keep mixing occasionally to maintain the consistency.
For the poached eggs:
    1. Fill a large sauce pan with water and turn on to high heat. When small bubbles begin to form on the side of the pan, mix in 1 tablespoon vinegar. It can be any kind of vinegar you have on hand that is not dark in color: distilled vinegar, white wine vinegar, rice vinegar, apple cider vinegar, etc. are all okay for poaching.
    2. Turn down heat to medium high heat. In a ladle, carefully crack 1 egg. Gentle insert the ladle into the water with the egg and hold for 3 seconds, then gently flick your wrist to release the egg into the water. Repeat with the other eggs.
    3. Cook for approximately 3-5 minutes, until the whites have set and the yolk is still runny. Remove from heat and pat down excess water with a paper towel. Set aside.
Putting it all together:
  1. Butter English muffins with remaining 1.5 tablespoons butter. Add 1 slice of Canadian bacon to each half. Top with a poached egg, and dollop hollandaise sauce on top. Garnish with chives, if desired, and more salt and pepper to season. Serve hot!
  • use toast instead of englidh muffin
  • use spice chica chimichurri sauce instead of hollandance
  • use spinach instead of bacon