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Created by the Genie — AI-generated, review before relying on it
The classic brunch showstopper: toasted English muffins topped with Canadian bacon, silky poached eggs, and rich homemade hollandaise.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Toast the split English muffins until golden and set aside on plates.
Step 2
Warm the canadian bacon in a skillet over medium heat for 1 to 2 minutes per side, then set aside.
Step 3
Fill a wide pot with water, add the vinegar, and bring to a gentle simmer for poaching the eggs.
Step 4
Crack each egg into a small cup, swirl the simmering water, and slide the eggs in one at a time; poach for 3 minutes until whites are set and yolks are soft.
Step 5
Meanwhile, whisk the egg yolks with the lemon juice and salt in a heatproof bowl set over a pot of barely simmering water.
Step 6
Slowly drizzle in the melted butter while whisking constantly until the hollandaise thickens and coats the back of a spoon.
Step 7
Top each muffin half with a slice of canadian bacon and a poached egg.
Step 8
Spoon the hollandaise generously over the top and serve immediately.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
