Ingredients:

  • 8 oz (225 g) Unsalted Butter, cold (must be clarified)
  • 3 Large Egg Yolks
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp White Wine Vinegar
  • 1 tsp Cold Water (for emulsion base)
  • 1/4 tsp Kosher Salt, or to taste
  • Pinch White Pepper
  • 8 Large Eggs (for poaching)
  • 1 Tbsp White Vinegar (or cider, for poaching)
  • 4 English Muffins, split horizontally
  • 8 slices Thinly sliced back bacon or cured ham (e.g., Canadian Bacon)
  • 1 Tbsp Fresh Chives, minced (for garnish)
  • Dusting Paprika (optional, for garnish)

Instructions:

  1. Clarify the Butter: Melt the 8 oz of unsalted butter gently over low heat. Skim off the milk solids (foam) that rise to the top. Carefully pour the pure yellow butterfat (clarified butter) into a measuring cup, leaving the milky sediment at the bottom. Keep this clarified butter warm, but not hot (ideally 120°F/49°C).
  2. Prepare Components: Split and toast the English muffins. Lightly fry or grill the ham/bacon until slightly crisp and keep warm.
  3. Set up Poaching Water: Fill a medium pot with water, add 1 Tbsp of vinegar, and bring to a gentle simmer (just below boiling).
  4. Create the Base: In the heatproof bowl, whisk together the egg yolks, lemon juice, white wine vinegar, and 1 tsp of cold water. Whisk aggressively until the mixture is slightly pale and thickened.
  5. Temper the Yolks (The Key Step): Place the bowl over the simmering water (ensure the bottom of the bowl does not touch the water). Continuously whisk the yolk mixture until it thickens significantly and coats the back of a spoon (reaching about 150°F/65°C).
  6. Incorporate the Fat: Remove the bowl from the heat. Begin slowly dribbling the warm clarified butter into the yolk mixture, whisking vigorously the entire time. Start with a few drops, then increase to a slow, steady stream until all butter is incorporated.
  7. Season and Hold: Once the sauce is thick and glossy, season with salt and white pepper. Keep the sauce warm in a very low-temperature spot, but not directly over heat, to prevent splitting.
  8. Prep and Poach Eggs: Crack each egg individually into a small bowl. Gently slide the eggs one by one into the simmering water. Poach for 3 to 4 minutes for a fully runny yolk. The whites should be fully set.
  9. Drain: Remove eggs with a slotted spoon and place them briefly on paper towels to absorb excess water.
  10. Assembly: Place the toasted English muffin halves on plates. Top each half with a slice of warm ham/bacon, then carefully place a drained poached egg atop the ham.
  11. Sauce and Garnish: Spoon a generous helping of the warm Hollandaise sauce over the eggs, ensuring full coverage. Garnish immediately with a sprinkle of chives and a light dusting of paprika. Serve straight away!