Ingredients
Scale
- 2 English muffins
- 4 large eggs
- 1/2 cup unsalted butter
- 2 egg yolks
- 1 tablespoon fresh lemon juice
- Pinch of cayenne pepper
- Salt to taste
Instructions
- Melt butter in a small saucepan over low heat.
- In a bowl, whisk together egg yolks and lemon juice until thickened.
- Gradually add warm melted butter to the egg mixture while whisking until smooth. Season with salt and cayenne pepper.
- In a pot of gently simmering water, poach eggs for about 3 minutes until whites are set but yolks remain runny.
- Toast English muffins until golden brown.
- Assemble by placing muffin halves on plates, topping with poached eggs, and drizzling with hollandaise sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving (220g)
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 370mg