Ingredients
4 slices Canadian bacon
5 ml white vinegar
4 eggs
240 g butter
3 egg yolks
15 ml heavy cream
1 dash ground cayenne pepper
2.5 ml salt
15 ml lemon juice
4 English muffins, split and toasted
Directions
Step 1
In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
Step 2
Fill a large saucepan with about 7.5 cm water, and bring to a simmer. Add the vinegar. Carefully break the 4 eggs into the water, and cook for 2 to 3 minutes, until the whites are set but the yolks are still soft. Remove the eggs with a slotted spoon.
Step 3
Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from the heat before the butter browns.
Step 4
In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Gradually add half of the hot butter in a thin steady stream, ensuring it blends in at least as fast as it is being poured in. Blend in the lemon juice using the same method, then the remaining butter.
Step 5
Place open English muffins onto serving plates. Top each with 1 slice of Canadian bacon and 1 poached egg. Drizzle with the hollandaise sauce, and serve immediately.