Ingredients
Scale
- 2 English muffins
- 4 large eggs
- 4 slices of Canadian bacon (optional)
- 1/2 cup unsalted butter
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- Water for poaching
Instructions
- Prepare the hollandaise sauce: In a double boiler, melt the butter. In another bowl, whisk egg yolks, lemon juice, and Dijon mustard until smooth. Gradually add melted butter while whisking until thickened.
- Toast the English muffins until golden brown.
- Poach the eggs: Bring water to a gentle simmer in a pot. Crack each egg into a small bowl and slide it into the simmering water. Cook for about three minutes until whites are set but yolks remain runny.
- Assemble: Place muffin halves on plates, top with optional Canadian bacon and poached eggs.
- Drizzle with hollandaise sauce and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 370mg