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National Egg Day Poached Eggs Hollandaise

A classic brunch dish featuring perfectly poached eggs on toasted English muffins, topped with a rich and creamy hollandaise sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Poached Eggs
  • 4 large eggs Fresh
  • 1 tablespoon white vinegar Optional, helps set the egg whites
  • 2 English muffins English muffins Split and toasted
For the Hollandaise Sauce
  • 3 large egg yolks Fresh
  • 1 tablespoon lemon juice Freshly squeezed
  • 1/2 cup unsalted butter Melted
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper Optional, for flavor

Method
 

Prepare the Hollandaise Sauce
  1. In a mixing bowl, whisk together the egg yolks and lemon juice until the mixture is thick and pale.
  2. Place the bowl over a saucepan of simmering water (double boiler) and continue whisking.
  3. Slowly drizzle in the melted butter while whisking continuously until the sauce is thickened.
  4. Season with salt and cayenne pepper, then remove from heat and keep warm.
Poach the Eggs
  1. Fill a saucepan with water and bring to a gentle simmer. Add the vinegar.
  2. Crack each egg into a small bowl, then gently slide it into the simmering water.
  3. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.
  4. Use a slotted spoon to remove the eggs and drain on paper towels.
Assemble the Dish
  1. Place the toasted English muffins on plates.
  2. Top each muffin half with a poached egg.
  3. Drizzle the hollandaise sauce over the eggs and serve immediately.

Notes

For added flavor, consider garnishing with fresh herbs or smoked paprika.