Ingredients:

  • 3 large Egg Yolks
  • 1 tbsp Lemon Juice
  • 1/2 tsp Dijon Mustard
  • 1/2 cup Unsalted Butter
  • 1 pinch Cayenne Pepper
  • 1/4 tsp Salt
  • 8 large Eggs
  • 1 tbsp Distilled White Vinegar
  • 4 English Muffins
  • 8 slices Canadian Bacon
  • 2 tbsp Unsalted Butter
  • 1 tbsp fresh Chives
  • 1/4 tsp Smoked Paprika

Instructions:

  1. Prepare the Hollandaise: Place 3 egg yolks, lemon juice, Dijon mustard, and salt in a blender. Pulse for 5 seconds. Melt 1/2 cup butter until bubbling hot (approx. 145°F). With the blender on low, slowly drizzle the hot butter into the yolk mixture to create a thick emulsion. Stir in cayenne and keep warm.
  2. Refine the Eggs: Crack one egg at a time into a fine-mesh strainer over a bowl, allowing the watery whites to drain for 30 seconds. Carefully transfer the remaining firm egg into a small ramekin.
  3. Poach the Eggs: Bring 3 inches of water and vinegar to a bare simmer. Gently slide the eggs from the ramekins into the water. Poach for 3 minutes until the whites are set but yolks remain soft. Remove with a slotted spoon and drain on paper towels.
  4. Sear and Toast: In a large skillet over medium-high heat, melt 2 tbsp butter. Sear the Canadian bacon until browned, then remove. Place the split English muffins cut-side down in the residual fat and toast until golden and crisp.
  5. Assemble: Place two toasted muffin halves on a plate. Top each with a slice of Canadian bacon, then a poached egg. Generously spoon the Hollandaise sauce over the eggs. Garnish with chopped chives and a dusting of smoked paprika.