Ingredients:
For the Eggs
- 4 Eggs
- 2 tbsp White Vinegar
- 8 cups Water
For the Hollandaise
- 1/2 cup Unsalted Butter Melted
- 4 Egg Yolks
- 2 tbsp Lemon Juice
- 1 tsp Dijon Mustard
- 1 tsp Hot Sauce
- Kosher Salt
Everything Else
- 2 English Muffins
- 6 Strips Bacon Or ham
Instructions:
- Start by making your hollandaise sauce. Clarify ½ cup of butter. To a blender add 4 egg yolks, 2 tbsp of lemon juice, 1 tsp of dijon mustard and 1 tsp of hot sauce. Blitz on high until fully combined. Once combined, slowly stream in your melted butter until fully emulsified, silky and thick. Keep warm.
- Crisp up 6 strips of bacon or ham and Toast two English Muffins. Once cooked, remove from the pan and let drain on a plate lined with a paper towel.
- Place a large pot of water over a medium-low heat. Once lightly bubbling, add in 2 tbsp of white vinegar and mix well. Gently lay in your eggs and poach for 2-3 min for soft or 3-4 min for medium. Remove from the pot and set aside.
- Place your bacon or ham on your english muffin, add your poached egg and drizzle on lots of hollandaise sauce.