Elegant brunch dish with poached eggs, Canadian bacon, and hollandaise sauce on toasted English muffins. This restaurant-quality recipe requires precise timing and technique mastery.
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11 items
Make hollandaise - Set up double boiler with 1 inch of water. In top bowl, whisk egg yolks with lemon juice and 1/4 tsp salt until slightly thickened, about 1 minute
Very slowly drizzle in melted butter while whisking constantly, starting with just drops at first. Continue whisking and adding butter in thin stream until sauce is thick and creamy with no butter separation
Whisk in cayenne pepper. Remove from heat and keep warm by covering bowl and setting over the warm (not hot) water. Do not let temperature exceed 150°F or sauce will break
Prepare poaching water - Fill large deep skillet or saucepan with 3 inches of water. Add vinegar and remaining 1/4 tsp salt. Bring to gentle (180-190°F) - small bubbles on bottom, not rolling boil
While water heats, cook Canadian bacon in dry skillet over medium heat until edges are lightly browned and bacon is heated through, about 2 minutes per side. Keep warm
Toast English muffin halves in toaster or under broiler until golden brown. Butter lightly and keep warm
Poach eggs - Crack each egg into small cup. Create gentle whirlpool in water with spoon. Slide egg into center of whirlpool. Repeat with remaining eggs, working in batches if needed. Poach for 3-4 minutes until whites are set but yolks are still runny
Remove poached eggs with slotted spoon and drain briefly on paper towel. Trim any ragged edges with kitchen scissors if desired
Assemble immediately - Place 2 muffin halves on each plate, cut side up. Top each half with 1 slice Canadian bacon, 1 poached egg, and generous spoonful of hollandaise. Garnish with chives if using. Serve at once
