Ingredients
Scale
- 2 English muffins, split and toasted
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 3 tbsp freshly squeezed lemon juice
- Salt, to taste
- Pepper, to taste
- Optional: Fresh herbs or smoked salmon for garnish
Instructions
- Prepare your kitchen by gathering all ingredients.
- Poach the eggs: Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Cook until whites are set but yolks remain runny (about 3-4 minutes).
- Make hollandaise sauce: In a heatproof bowl over simmering water, whisk together egg yolks and lemon juice until pale. Gradually drizzle in melted butter while whisking until thickened.
- Toast the English muffins until golden brown.
- Assemble: Place poached eggs on toasted muffins and spoon hollandaise sauce over each egg.
- Garnish with freshly cracked pepper or herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 370mg