About this recipe

A brunch classic done right — perfectly poached eggs with silky, lemony hollandaise sauce, stacked on toasted English muffins with savory Canadian bacon. This approachable, well-tested recipe breaks the dish into manageable steps so everything comes together without stress. The blender hollandaise is foolproof and every bit as rich and delicious as the traditional method.

Instructions

1. 1

   Melt the butter in a small saucepan over ^[medium heat] until it's hot and just starting to bubble — do not let it brown. Remove from heat.

2. 2

   Add the egg yolks, lemon juice, Dijon mustard, cayenne pepper, and kosher salt to a blender. Blend on medium speed for about 20 seconds until the yolks are pale and slightly thickened.

3. 3

   With the blender running on low, very slowly drizzle in the hot melted butter in a thin, steady stream. The sauce will emulsify and thicken as you pour. Blend until smooth and creamy, about 30 more seconds. Taste and adjust lemon juice, kosher salt, or cayenne pepper as needed.

4. 4

   Transfer the hollandaise to a heatproof mixing bowl or jar and keep warm by setting it over a pot of hot (not simmering) water, or in a warm spot on the stovetop. Stir occasionally. If it thickens too much, whisk in a teaspoon of warm water to loosen.

5. 5

   Heat a skillet over ^[medium heat]. Add the canadian bacon slices in a single layer and cook for about 1–2 minutes per side until lightly browned and heated through. Remove from heat and keep warm.

6. 6

   Split and toast the English muffins until golden and crisp. For extra richness, spread lightly with butter right out of the toaster. Arrange two halves per plate.

7. 7

   Fill a medium saucepan with the water and bring to a gentle simmer over ^[medium heat] — you want small bubbles rising from the bottom, not a rolling boil. Add the white vinegar.

8. 8

   Crack each egg individually into its own small ramekins or cup. This gives you control and prevents broken yolks from ruining the batch.

9. 9

   Use a spoon to stir the simmering water in a slow circular motion to create a gentle whirlpool. Slide one egg from the ramekins into the center of the whirlpool. The swirling water will help wrap the white around the yolk. Poach for 3 to 3.5 minutes for a runny yolk. Remove with a slotted spoon and rest briefly on a paper towel.

10. 10

    Repeat with remaining eggs, working in batches of 2–3 at a time. To keep finished eggs warm while you poach the rest, hold them in a mixing bowl of warm (not hot) water.

11. 11

    Place one slice of canadian bacon on each toasted English muffins half. Top with a poached egg. Spoon a generous amount of hollandaise sauce over each egg. Garnish with a pinch of paprika, fresh chives, and flaky sea salt. Serve immediately.