Ingredients:

  • 4 English muffin halves
  • 2 tbsp unsalted butter, softened
  • 8 oz Canadian bacon
  • 4 large eggs
  • 1 tbsp white distilled vinegar
  • 1 pinch salt
  • 3 large egg yolks
  • 1 tbsp fresh lemon juice
  • 1 cup unsalted butter, melted
  • 1/4 tsp salt

Instructions:

  1. Toast the English muffin halves until golden brown and spread a thin layer of softened butter on each.
  2. Sear the Canadian bacon in a medium skillet over medium-high heat for 1–2 minutes per side until caramelized; set aside on a warm plate.
  3. Fill a wide saucepan with water, vinegar, and salt, and heat to a bare simmer.
  4. Crack eggs into a fine-mesh strainer to remove loose whites, create a whirlpool in the water, and poach each egg for 3–4 minutes. Pat dry with a paper towel.
  5. Place egg yolks, lemon juice, and salt in a high-speed blender; pulse until combined.
  6. With the blender running on low, slowly drizzle in steaming hot melted butter in a thin stream until a thick, glossy emulsion forms.
  7. Assemble by placing Canadian bacon on the toasted muffins, topping with a poached egg, and spooning hollandaise over the top.