Golden, silky hollandaise sauce poured over perfectly poached eggs, crisp Canadian bacon, and toasted English muffins — this brunch classic is rich, comforting, and feels like a restaurant dish made at home.
⸻
Ingredients (serves 2): • 2 English muffins, split and toasted • 4 eggs (for poaching) • 4 slices Canadian bacon or ham • Fresh parsley or chives (for garnish)
For hollandaise sauce: • 3 egg yolks • 1 tbsp lemon juice • ½ cup (115g) melted butter (warm, not hot) • Pinch of salt • Dash of cayenne (optional)
⸻
Instructions:
1. Make hollandaise: Whisk yolks + lemon juice over a double boiler until thick. Slowly drizzle in warm melted butter while whisking constantly until smooth. Add salt & cayenne. Keep warm.
2. Poach the eggs: Bring water + splash of vinegar to a gentle simmer. Swirl water, crack egg into the center. Poach 3 min. Remove with slotted spoon.
3. Assemble: Toast muffins, sear Canadian bacon in pan. Layer: muffin + bacon + poached egg + generous spoon of hollandaise. Garnish with herbs.
⸻
🍳 Craving perfect brunch recipes like this? Comment EGGS to get our Eggs & Brunch eBook — just $3.90 USD Or comment 100 to unlock the full 100-eBook bundle — over 80,000 recipes for only $5 USD!
