Poached Eggs with Hollandaise

Poached Eggs with Hollandaise is a classic breakfast dish that is sure to impress your guests. This dish is made with perfectly poached eggs and a rich, creamy Hollandaise sauce that is sure to tantalize your taste buds.

To make this dish, you will need the following ingredients per serving:

- 2 large eggs
- 1 English muffin, split and toasted
- 2 slices of Canadian bacon
- 1 tablespoon white vinegar
- 1/2 cup unsalted butter, melted
- 3 egg yolks
- 1 tablespoon lemon juice
- Salt and pepper to taste

To start, fill a large saucepan with water and bring it to a simmer. Add the white vinegar to the water. Crack the eggs into separate small bowls or ramekins. Gently slide the eggs into the simmering water and cook for 3-4 minutes or until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and place them on a paper towel to drain.
While the eggs are poaching, prepare the Hollandaise sauce. In a small saucepan, whisk together the egg yolks and lemon juice until the mixture is thick and pale. Place the saucepan over low heat and whisk in the melted butter, a little at a time, until the sauce is thick and creamy. Season with salt and pepper to taste.
To assemble the dish, place the toasted English muffin halves on a plate. Top each half with a slice of Canadian bacon, followed by a poached egg. Spoon the Hollandaise sauce over the top of the eggs and garnish with chopped parsley or chives, if desired.
This dish is a perfect combination of savory and creamy flavors. The poached eggs are perfectly cooked with a runny yolk that pairs perfectly with the rich and buttery Hollandaise sauce. The Canadian bacon adds a salty and smoky flavor that complements the dish perfectly.
Type of dish: Breakfast delight
Main ingredients: Eggs, English muffin, Hollandaise sauce