Instructions
10 steps · tick them off as you cookFill a wide saucepan with 3 inches of water, add 1 tbsp white vinegar and bring to a bare simmer (185°F / 85°C), just trembling.
Melt 3/4 cup butter in a small pot until it foams gently, then keep warm off the heat.
In a heatproof bowl, whisk 3 egg yolks with 1 tbsp lemon juice and 1 tsp water until pale and doubled, about 90 seconds.
Set the bowl over barely simmering water and whisk constantly for 2-3 minutes until ribbons form; slowly stream in the warm butter, emulsifying into a glossy sauce. Season with salt and a pinch of cayenne; keep warm.
2-3 minutesSear 4 slices of peameal bacon in a dry skillet over medium-high heat for 2 minutes per side until edges caramelize.
2 minutesSplit and toast 2 English muffins until deeply golden; butter lightly.
Crack each egg into a ramekin, swirl the simmering water into a gentle vortex and slide eggs in one at a time. Poach 3 minutes for jammy yolks.
3 minutesLift eggs with a slotted spoon onto paper towel to drain.
Layer muffin halves with bacon, then poached eggs.
Spoon hollandaise generously over the top and finish with cracked pepper and snipped chives.
Chef's tip
Keep the hollandaise bowl over the (turned-off) poaching pot — the residual steam holds it at the perfect temperature without breaking it while you plate.
Suggested pairing
Pair with a crisp mimosa or a glass of chilled dry Riesling.
About this recipe
Toasted English muffins crowned with peameal bacon, poached eggs and a lemony hollandaise that cascades in golden ribbons.
BrunchIntermediatecomfortingcreamytangyromantic
