Ingredients
- 2 English muffins split and toasted
- 4 slices bacon
- 4 large eggs
- 4 tablespoons unsalted butter
- 4 egg yolks
- 2 teaspoons lemon juice
- 1 tablespoon heavy whipping cream
- Salt and pepper to taste
Instructions
- Toast the English muffins until they are lightly golden and crisp. Set aside on a warm plate.
- In a nonstick skillet, cook the bacon over medium heat until slightly browned and warm. Place on top of the toasted English muffin halves.
- Fill a saucepan with water, add a splash of vinegar, and bring to a gentle simmer. Crack the eggs into the water one at a time, poaching them for about 4 minutes, until the whites are set but yolks remain runny. Remove with a slotted spoon and place on top of the bacon.
- Melt butter in a small pot. In a separate bowl, whisk together egg yolks, lemon juice, and cream. Slowly drizzle in the melted butter while whisking constantly until the sauce thickens. Season with salt and pepper.
- Spoon the hollandaise sauce generously over each poached egg. Serve immediately.
