Ingredients:
- One stick (eight tablespoons) plus one tablespoon of butter
- One yolk and eight entire eggs
- One tablespoon of juiced lemon
- Eight pieces of bacon from Canada
- Eight half of crispy-toasted English muffins
- Fresh parsley or chives
Instructions:
The first step is to poach the eggs, since poach eggs can easily be stored in a bowl of water. To make sure that your eggs stay together, try to get the freshest eggs you can find. Place each egg in a fine mesh strainer to remove any impurities and loose egg whites.
- Transfer to a pot with a slotted spoon, and cook for 4 minutes, until the outside of the yolk is solid and the inside is still liquid.
- Transfer to a bowl of cold water with a slotted spoon and set aside.
In a big cast-iron pan, melt 1 tablespoon of butter until it starts to bubble. In butter, cook the Canadian bacon until the exterior is crisp and gently browned.
- In a medium saucepan, melt the stick of butter; after melted, transfer to a blender. Mix in the egg yolk, salt, and lemon juice. To get the right consistency, dilute it with water.
- Assemble, first placing the English muffin, then the Canadian bacon, the poached egg, a spoonful of Hollandaise sauce, and finally a sprinkle of fresh chives. Enjoy!
