Description
A classic brunch dish featuring poached eggs on toasted English muffins topped with Canadian bacon and rich hollandaise sauce.
Ingredients
Scale
- 2 English muffins, halved
- 4 large eggs
- 4 slices of Canadian bacon
- 1 cup of hollandaise sauce
- Salt and pepper to taste
- Chopped chives (optional)
Instructions
- Toast the English muffin halves until golden brown.
- Cook the Canadian bacon in a skillet over medium heat until warmed and slightly crispy.
- Bring a pot of water to a gentle simmer. Crack each egg into individual bowls.
- Gently slide the eggs into the simmering water and poach for about 3-4 minutes until the whites are set.
- On each muffin half, place a slice of Canadian bacon followed by a poached egg. Drizzle with hollandaise sauce.
- Season with salt, pepper, and sprinkle with chopped chives.
- Serve immediately and enjoy!
Notes
Use fresh eggs for the best results; they hold their shape better when poached. If you want to keep the poached eggs warm, place them in a bowl of warm water until ready to serve.
- Prep Time: 15
- Cook Time: 15
- Category: Brunch
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 954mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 249mg