2 English muffins, split
4 slices Canadian bacon
1 tablespoons unsalted butter
chopped chives and/or chopped parsley
salt and coarsely ground black pepper
6 tablespoons unsalted butter, softened (make sure the butter is very soft)
3 large egg yolks
¼ cup boiling water
1 teaspoons lemon juice
⅛ teaspoon cayenne pepper (or less)
Gather tools, spices, lemon juice and chop herbs
- You need a double boiler, large sauté pan for eggs, fine mesh strainer, instant-read thermometer, toaster, etc.
Cook Canadian bacon
- If you want to remove up to 50% of the phosphorus and up to 80% of the sodium and potassium, you can place the Canadian bacon in 2 cups boiling water for 5 minutes. (This step can be skipped.)
- Cook Canadian bacon in a medium skillet over medium–high heat until golden brown about 6 minutes.
Prep eggs for poaching (need a fine mesh strainer):
- Carefully break 1 egg into a small bowl and then tip into a fine mesh strainer.
- Carefully swirl egg around strainer, using your finger to rub off any excess loose egg whites that drop through.
Prepare hollandaise (need instant-read thermometer and double boiler):
- Whisk softened butter and egg yolks together in large heat-resistant bowl set over medium saucepan with ½ inch of barely simmering water (don’t let bowl touch water) until mixture is smooth and homogeneous.
- Slowly add ¼ cup boiling water and cook, whisking constantly, until thickened and sauce registers 160 to 165 degrees on instant-read thermometer, 7 to 10 minutes.
- Remove from heat and stir in lemon juice and cayenne.
Toast English muffins:
- Toast until crisp and golden brown.
- Place two English muffin halves on a plate and butter generously.
- Bring a medium pot of water to a simmer and then reduce heat until it is barely quivering – registering 180 to 190°F on an instant-read thermometer.
- Gently tip egg into water. Swirl gently with a wooden spoon for 10 seconds, just until egg begins to set.
- Repeat straining and tipping with remaining eggs.
- Cook, swirling occasionally, until egg whites are fully set but yolks are still soft, about 4 minutes.
- Carefully lift eggs from pot with a slotted spoon. Serve immediately.
- Top each half with a slice of Canadian bacon and top with a poached egg.
- Spoon hollandaise sauce over and sprinkle with chives and/or parsley.
Add salt and pepper to taste.