Poached Eggs with Hollandaise Sauce

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

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 make the Hollandaise sauce, whisk together the egg yolks and lemon juice in a heatproof bowl. Place the bowl over a pot of simmering water and whisk constantly until the mixture thickens. Slowly drizzle in the melted butter while continuing to whisk until the sauce is smooth and creamy. Season with salt and pepper to taste.
To poach the eggs, bring a pot of water to a simmer and add the white vinegar. Crack the eggs into separate bowls and gently slide them into the water. Cook for 3-4 minutes or until the whites are set but the yolks are still runny.
To assemble the dish, place the toasted English muffin halves on a plate and top each half with a slice of Canadian bacon. Use a slotted spoon to remove the poached eggs from the water and place one on top of each slice of bacon. Spoon the Hollandaise sauce over the eggs and garnish with chopped parsley or chives.
This dish is a perfect combination of savory and rich flavors. The creamy Hollandaise sauce pairs perfectly with the perfectly poached eggs and salty Canadian bacon. The dish is visually appealing with the bright yellow yolks and creamy sauce.
Type of dish: Breakfast delight
Main ingredients: Eggs, Canadian bacon, Hollandaise sauce