Ingredients
Scale
- 2 English muffins, split
- 4 large eggs
- 1/2 cup unsalted butter
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
- Fresh herbs (optional), such as chives or parsley
Instructions
- 1. Make the Hollandaise Sauce: In a bowl, whisk together egg yolks and lemon juice until thick. Set over simmering water, whisk continuously while slowly adding melted butter. Season with salt and pepper.
- 2. Poach the Eggs: Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Cook for 3-4 minutes until whites are set.
- 3. Toast the Muffins: While eggs cook, toast English muffins until golden brown.
- 4. Assemble: Place toasted muffin halves on plates, top with poached eggs, and generously drizzle hollandaise sauce over them. Garnish with fresh herbs if desired.
Notes
- Swap English muffins for bagels or croissants for variety.
- Add sautéed spinach or avocado slices for an extra touch of flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 plate (2 muffin halves with eggs and sauce)
- Calories: 400
- Sugar: 1g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 370mg