Ingredients
Scale
- 4 large fresh eggs
- 4 slices Canadian bacon
- 2 English muffins, split and toasted
- 1/2 cup unsalted butter (1 stick)
- 2 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare your ingredients by gathering them on the counter.
- Poach the eggs in gently simmering water until the whites are set and yolks are still runny, about 3-4 minutes.
- In a skillet, cook Canadian bacon over medium heat until crispy, about 3-4 minutes per side.
- Toast English muffins until golden brown.
- For the hollandaise sauce, whisk egg yolks and lemon juice in a heatproof bowl over simmering water until thickened. Gradually add melted butter while whisking continuously until smooth (5-7 minutes).
- Assemble by placing crispy bacon on each muffin half, topping with a poached egg and drizzling with hollandaise sauce. Season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Poaching
- Cuisine: Brunch
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 450
- Sugar: 1g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 400mg