Description
A luxurious brunch dish featuring velvety poached eggs, crispy bacon, and rich hollandaise sauce atop toasted English muffins.
Ingredients
Scale
- 2 English Muffins, halved
- 4 slices Bacon
- 4 Eggs
- 1/2 cup Butter, melted
- 2 tbsp Lemon Juice
- Salt and Pepper, to taste
- 1 tbsp Vinegar
Instructions
- Toast the English Muffins: Cut them in half and toast until golden.
- Cook the Bacon: In a skillet, cook over medium heat until crispy.
- Bring water to a simmer: Fill a pot with water, add vinegar, and bring to a gentle simmer.
- Poach the Eggs: Crack each egg into a small bowl and slide into the simmering water; poach for 3-4 minutes.
- Whisk together Hollandaise: Mix egg yolks, melted butter, lemon juice, and seasonings until creamy.
- Assemble and Serve: On toasted muffin halves, layer bacon, top with poached egg, and drizzle with hollandaise.
Notes
Hollandaise can be prepared in advance and reheated gently. Customize with sautéed spinach or avocado for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 2g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 485mg