Ingredients: 

EGGS

salt, as needed

2 tbsp white vinegar

4 eggs

2 English muffins, split

3 tbsp butter

4 slices Canadian bacon

HOLLANDAISE SAUCE

12 tbsp unsalted butter

3 egg yolks

2-3 tbsp fresh lemon juice

salt, as needed, to taste

freshly ground white pepper, as needed, to taste

GARNISH

parsley, chopped, optional

Steps to Make It:

Step 1: To prepare the eggs, simmer salted water over medium heat in a skillet and add vinegar. Crack the eggs and put each one in a separate small dish. Slip them into simmering water. Turn off the heat, cover the skillet and continue cooking for about 4 minutes. The eggs are done when the egg whites are firm. Use a slotted spoon to transfer them to a bowl of ice-cold water. Set aside.

Step 2: Preheat the oven to 200°C/400°F.

Step 3: Toast the muffins and butter lightly. Then, put them back in the oven to keep them warm.

Step 4: Melt the remaining butter and add bacon. Fry the bacon for 5 minutes until browned. Put the bacon on top of the muffins and return to the oven.

Step 5: For the Hollandaise, melt butter over low heat in a small pan. Combine egg yolks, lemon juice, 1 tbsp water, salt, and pepper. They need to be whisked until they are pale yellow. Cook over medium-low heat for about 8 minutes, whisking constantly. Remove pan from heat. Add butter 1 tablespoon at a time, until the sauce reaches a thick consistency.

Step 6: Prepare a skillet of simmering water and reheat the eggs for 1 minute. Using a slotted spoon, transfer them to drain on paper towels.

Step 7: Gently put the eggs on bacon, and drizzle Hollandaise sauce over the top. Garnish with parsley, if desired.

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