in the kitchen
Ingredients
- 4 very fresh eggs
- 2 English muffins, split and toasted
- 4 slices Canadian bacon or back bacon
- For hollandaise: 3 yolks, 200 g clarified butter, 1.5 tbsp lemon juice, salt, cayenne
- 1 tbsp white wine vinegar for poaching
- Paprika and chives to garnish
Method
1
Make hollandaise: whisk yolks and 1 tbsp water over bain-marie until pale and mousse-like. Stream in warm butter. Season with lemon, salt and cayenne. Keep warm.
2
Warm bacon in a pan. Poach eggs in barely simmering water with a splash of vinegar, 3-4 minutes.
3
Layer: muffin half, bacon, poached egg.
4
Spoon hollandaise generously over. Dust with paprika, scatter chives.