Description
A classic brunch dish featuring poached eggs on toasted English muffins with Canadian bacon and hollandaise sauce.
Ingredients
Scale
- 4 large eggs
- 2 English muffins, split in half
- 4 slices of Canadian bacon (or smoked salmon)
- 1 cup of hollandaise sauce (store-bought or homemade)
- 1 tablespoon of vinegar (for poaching)
- Salt and pepper to taste
Instructions
- Prepare the Poaching Liquid: Fill a saucepan with water and add the vinegar. Bring to a gentle simmer.
- Poach the Eggs: Crack one egg into a small bowl, then gently slide it into the simmering water. Repeat with remaining eggs. Cook for 3-4 minutes or until whites are set but yolks remain soft.
- Toast the Muffins: While the eggs poach, toast the muffin halves until golden brown.
- Heat the Bacon/Salmon: In a skillet, warm the Canadian bacon or smoked salmon over medium heat, about 1-2 minutes per side.
- Assemble: Place the warm bacon or salmon on each muffin half, followed by a poached egg.
- Finish with Sauce: Drizzle hollandaise sauce over each egg, seasoning with salt and pepper.
- Serve Immediately: Enjoy warm with fresh fruit or a side salad.
Notes
For perfectly poached eggs, avoid stirring the water too aggressively.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching and Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 870mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 260mg