Ingredients
Scale
- 2 English muffins, split and toasted
- 4 large eggs
- 4 slices of bacon or Canadian bacon
- 1/2 cup unsalted butter
- 2 tbsp freshly squeezed lemon juice
- 3 egg yolks
- Salt and pepper to taste
Instructions
- Prepare your ingredients: Gather and measure all items for an efficient cooking process.
- Toast the English muffins until golden brown.
- Cook the bacon in a skillet over medium heat until crispy, then drain on paper towels.
- For poaching eggs, simmer water in a pot. Crack each egg into a small bowl before gently sliding it into the water; cook until whites are set but yolks remain runny.
- To make hollandaise, whisk egg yolks and lemon juice in a heatproof bowl over simmering water until thickened. Gradually whisk in melted butter until smooth; season with salt and pepper.
- Assemble by placing bacon on each muffin half, topping with poached eggs, and drizzling hollandaise sauce over everything.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Poaching, Toasting, Whisking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 0g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 320mg