Scrumptiously decadent with its rich, buttery hollandaise sauce, soft, runny eggs, and toasted English muffin halves!
Serves 4 to 8
Prep Time 20 minutes
Cooking Time 20 minutes
For the hollandaise sauce:
3 large egg yolks
2 teaspoons water
1/2 cup unsalted butter, melted and kept warm
1 tablespoon lemon juice, or to taste
salt, to taste
2 teaspoons vinegar
8 large eggs
4 English muffins, halved lengthwise
1 tablespoon butter, softened
8 slices Canadian bacon or ham, or 16 slices regular bacon, pan-fried
cayenne pepper and chopped fresh parsley for garnish (optional)
buttered asparagus, to serve (optional)
1. Make the hollandaise sauce: Fill a medium saucepan with water until 1/4 full. Bring water to a simmer.
2. Place egg yolks and 2 teaspoons water in a medium stainless-steel bowl. Place bowl on top of saucepan, making sure water is gently simmering and bowl does not touch the water. Whisk vigorously and continuously. Slowly add melted butter while whisking, making sure egg does not curdle.
3. Once mixture starts to thicken, add lemon juice. Remove bowl from pan. Season to taste with salt. Set aside.
4. To poach eggs, fill a deep-frying pan or a medium saucepan with water until half full. Add vinegar; bring to a simmer.
5. Crack an egg into a small bowl. Gently slip egg into water, being careful not to break it. Cook for 31 1/2 minutes or just until whites are set but yolk is still soft. Gently scoop out egg using a slotted spoon, allowing egg to drain. Repeat with remaining eggs. (You can cook 2 to 3 eggs at once, if desired.) Set aside.
6. Brush insides of English muffin halves with softened butter. Toast until warm and lightly golden.
7. Top each half with 1 slice Canadian bacon or ham, or 2 slices regular bacon. Top with 1 poached egg each and spoon hollandaise sauce over. Sprinkle with cayenne pepper and parsley, and serve with buttered asparagus, if desired. Serve immediately.
This story originally appeared on Yummy.ph.
* Minor edits have been made by the Cosmo.ph editors.