Ingredients
Scale
- 2 English muffins, halved
- 4 large free-range eggs
- 1/2 cup unsalted butter
- 4 egg yolks
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
- Fresh herbs (chives or parsley), optional
Instructions
- Toast the English muffin halves until golden brown and crispy.
- In a gently simmering pot of water, poach the eggs for 3-4 minutes until whites are set but yolks remain runny.
- For the hollandaise sauce, whisk together egg yolks and lemon juice in a heatproof bowl over simmering water until thickened (about 3 minutes). Gradually add melted butter while whisking continuously until smooth and creamy.
- Season the hollandaise sauce with salt and pepper to taste.
- Assemble by placing a poached egg on each toasted muffin half and generously draping with hollandaise sauce. Garnish with fresh herbs if desired.
Notes
- Use fresh eggs for optimal flavor and texture; they enhance the creaminess of your hollandaise.
- To prevent curdling, whisk continuously when making hollandaise.
- Consider substituting English muffins with toasted bagels or cornbread for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving (187g)
- Calories: 540
- Sugar: 1g
- Sodium: 450mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 370mg