Instructions

1. 1

   Melt butter gently until clear, and toast split English muffins.

2. 2

   Whisk yolks and lemon juice over a bain-marie until thickened.

3. 3

   Slowly stream in warm butter while whisking to form hollandaise, then season with salt.

4. 4

   Cook bacon until crisp and drain excess fat.

5. 5

   Add vinegar to barely simmering water, create a whirlpool, and poach the eggs.

6. 6

   Layer bacon and poached eggs on muffins, then spoon over hollandaise.

7. 7

   Finish with black pepper and serve immediately.

Tips

Nutrition (per serving)