Description
Indulge in a classic brunch favorite with perfectly poached eggs, savory Canadian bacon, and rich hollandaise sauce served on toasted English muffins.
Ingredients
Scale
- 2 English muffins, split in half
- 4 eggs
- 4 slices Canadian bacon
- 1 tablespoon white vinegar
- 1 cup hollandaise sauce
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Begin by toasting the English muffins until golden brown.
- In a pan, cook the Canadian bacon over medium heat until warmed through.
- In a pot, bring water to a gentle simmer and add the vinegar.
- Crack each egg into the simmering water, poaching them for about 3-4 minutes or until the whites are set.
- To assemble, place one slice of bacon on each toasted muffin half, add a poached egg, and drizzle with hollandaise sauce.
- Season with salt and pepper, and garnish with chopped parsley before serving.
Notes
For creamier hollandaise, whisk in a bit of hot water until desired consistency is reached. Use fresh eggs for better poaching results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 1000mg
- Fat: 42g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 250mg