Brunch / Breakfast (Classic)
A classic brunch stack: toasted English muffins, warm Canadian bacon, perfectly poached eggs, and silky lemony hollandaise—rich, bright, and absolutely worth the extra 10 minutes.
Recipe video
Set up a bain-marie: Place a heatproof bowl over a pot with barely simmering water. Bowl should not touch water.
Whisk hollandaise base: Add yolks, lemon juice, water, Dijon, salt. Whisk constantly until slightly thick and pale, 2–4 minutes.
Emulsify: Drizzle in warm melted butter slowly while whisking until glossy and thick. Adjust with a splash of warm water if too thick. Keep warm, not hot.
Toast muffins: Toast split muffins until crisp. Lightly butter if you like.
Warm the bacon: Sear Canadian bacon in a skillet with a little butter, 30–60 seconds per side, until warmed and lightly browned.
Poaching water: Bring a shallow pot of water to a gentle simmer. Add vinegar. Reduce heat so it’s barely bubbling.
Poach eggs: Crack each egg into a small cup, slide into water. Poach 3–4 minutes for runny yolk. Remove with slotted spoon; blot briefly.
Assemble: Place toasted muffin halves on plates, top with bacon, then a poached egg on each.
Sauce: Spoon hollandaise generously over eggs.
Finish: Season with a pinch of salt, cayenne, and garnish. Serve immediately.
