📝 About This Recipe
Experience the quintessence of brunch with this masterclass in poaching and emulsion. This dish features perfectly translucent egg whites cradling a liquid gold center, perched atop salty Canadian bacon and a toasted, buttery English muffin. The entire ensemble is finished with a luxurious, lemon-scented Hollandaise sauce that elevates simple ingredients into a regal morning feast.
🥗 Ingredients
The Poached Eggs
- 4 pieces Large Eggs (cold, as fresh as possible)
- 1 tablespoon White Distilled Vinegar (helps the whites coagulate)
- 1 teaspoon Kosher Salt (for the poaching water)
The Hollandaise Sauce
- 3 pieces Egg Yolks (at room temperature)
- 1/2 cup Unsalted Butter (melted and very hot)
- 1 tablespoon Fresh Lemon Juice (strained of seeds)
- 1 pinch Cayenne Pepper (for a subtle heat)
- 1 teaspoon Warm Water (to adjust consistency if needed)
The Foundation & Garnish
- 2 pieces English Muffins (split and toasted)
- 4 slices Canadian Bacon (or thick-cut ham)
- 1 tablespoon Unsalted Butter (for searing the bacon)
- 1 tablespoon Fresh Chives (finely minced)
- 1 pinch Smoked Paprika (for dusting)
👨🍳 Instructions
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1
Fill a large, deep saucepan with about 4 inches of water. Add the vinegar and salt, then bring to a gentle simmer over medium heat. Do not let it reach a rolling boil.
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2
While the water heats, prepare the Hollandaise. Place the 3 egg yolks and lemon juice in a blender. Blend on high for 5 seconds to combine and slightly aerate.
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3
With the blender running on its lowest setting, very slowly drizzle in the hot melted butter in a thin, steady stream. The heat from the butter will 'cook' the yolks and create a thick, creamy emulsion.
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4
Season the sauce with cayenne and a pinch of salt. If the sauce is too thick, pulse in a teaspoon of warm water. Transfer to a warm (not hot) thermos or keep in a bowl over a pot of warm water to stay fluid.
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5
In a small skillet, melt 1 tablespoon of butter over medium-high heat. Sear the Canadian bacon for about 1 minute per side until slightly browned and heated through. Set aside.
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6
Crack one cold egg into a fine-mesh sieve over a small bowl. Let the thin, watery part of the white drain away for 30 seconds, then gently transfer the egg into a small ramekin. Repeat for all eggs.
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7
Use a spoon to create a gentle whirlpool in the simmering water. Carefully drop the eggs, one at a time, into the center of the vortex. The motion helps the whites wrap around the yolk.
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8
Cook the eggs for exactly 3 to 4 minutes. At 3 minutes, the whites will be set but the yolk will be completely runny. Use a slotted spoon to gently lift an egg and check for firmness.
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9
While the eggs poach, toast your English muffins until golden brown and spread with a tiny bit of butter.
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10
Using a slotted spoon, remove the poached eggs from the water and place them briefly on a paper-towel-lined plate to drain excess water. This prevents a soggy muffin.
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11
Assemble the dish: Place two toasted muffin halves on each plate. Top each with a slice of warm Canadian bacon, followed by a perfectly poached egg.
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12
Generously spoon the warm Hollandaise sauce over the eggs, allowing it to cascade down the sides.
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13
Garnish with a sprinkle of minced chives and a light dusting of smoked paprika for color and a hint of woodsy flavor. Serve immediately.
💡 Chef's Tips
Use the freshest eggs possible; the proteins in the whites are stronger and hold together better. Always strain off the 'wispy' thin whites through a mesh sieve before poaching for a cleaner, restaurant-quality shape. If your Hollandaise breaks (separates), whisk in a teaspoon of boiling water to bring it back together. Keep the poaching water at a 'sub-simmer'—look for small bubbles like champagne, not a rolling boil which will tear the eggs apart. For a crowd, poach eggs in advance, store them in an ice-water bath, and reheat in simmering water for 60 seconds before serving.
🍽️ Serving Suggestions
Pair with a crisp, chilled Mimosa or a spicy Bloody Mary to balance the richness of the yolk. Serve alongside a handful of lightly dressed arugula or a bunch of grilled asparagus for a fresh crunch. Crispy home fries or hash browns seasoned with rosemary make the perfect vessel for leftover Hollandaise. A hot cup of Earl Grey tea provides a sophisticated, floral counterpoint to the buttery sauce.