Recipe

Instructions

1. Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lemon juice, heavy cream, salt and pepper.
2. Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture to temper the eggs.
3. Once the butter has been incorporated, pour the mixture back into the saucepan. Cook on low heat, stirring constantly, for just 20-30 seconds. Remove from heat and set aside. It will thicken as it cools.
4. Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer.
5. Add a splash of vinegar to the water.
6. Crack one egg into a small cup. Lower the egg into the simmering water, gently easing it out of the cup.
7. Cook the egg in simmering water for 3-5 minutes. Remove the poached egg with a slotted spoon.
8. While the eggs are cooking, place the slices of Canadian bacon in a large pan and cook on medium-high heat for about 1 minute on each side.
9. Toast the English muffins.
10. Top each toasted English muffin half with a slice of Canadian bacon, then a poached egg. Top with hollandaise sauce.