Ingredients
Method
- Make the Hollandaise: Fill a small saucepan with about an inch of water and bring to a simmer over medium-low heat. Place a heatproof bowl on top ensuring it doesn’t touch the water. Add egg yolks and lemon juice, whisking constantly until the mixture thickens slightly and turns pale yellow (about 2-3 minutes). Remove from heat.
- Emulsify: Slowly drizzle in the warm melted butter while whisking vigorously. The sauce should thicken into a creamy, glossy consistency. Season with white pepper and salt. Keep warm but do not let it sit on direct heat too long or it may separate; if it thickens too much, whisk in a teaspoon of warm water.
- Poach the Eggs: Bring a wide pot of water to a gentle simmer (not a rolling boil). Add vinegar and a pinch of salt. Create a gentle whirlpool with a spoon and crack an egg into the center. Cook for 3-4 minutes until whites are set but yolks remain soft. Remove with a slotted spoon and drain on paper towels. Repeat with remaining eggs, adding fresh water between batches if needed to maintain clarity.
- Warm the Protein: Briefly warm the Canadian bacon or ham in a skillet over medium heat for about 1 minute per side just to take off the chill. Do not cook until crispy; you want it tender.
- Assemble: Place toasted English muffin halves on plates. Top each half with a slice of warmed meat. Carefully place one poached egg on top of each stack.
- Serve: Spoon generous amounts of hollandaise over the eggs, ensuring some runs down the sides. Garnish with fresh chives or parsley if desired. Serve immediately while hot.
Nutrition
Notes
The secret is keeping the poached eggs submerged but not boiling; they cook in silence while I toast the English muffins. A splash of white wine vinegar helps the whites tighten around the yolk, ensuring clean cuts every time. It’s consistent, reliable, and utterly worth the ten minutes at the stove.