Recipe Index

Ingredients

• 3 egg yolks (, from large eggs (2-2 oz / 2 oz each, Note 1))
• 1/4 tsp cayenne pepper ( or white pepper)
• 1/4 tsp salt
• 1 1/2 tbsp lemon juice (, plus more to taste)
• 1 1/2 tbsp water (, plus more as needed)
• 6¼ oz/ 1 1/2 sticks unsalted butter (, cut into 1/2" cubes (Note 2))
• 8 large eggs (, fridge cold (Note 3))
• 8 slices bacon ( - streaky, Canadian (traditional) or other)
• 7oz shaved or sliced ham ((16 slices, ie. 2 slices per muffin half))
• 8oz smoked salmon slices (, at room temp)
• 4 English Muffins, split ((or 8 slices other bread, or 4 brioche or other rolls))
• 1 tbsp each Chives and parlsey (, roughly chopped, for garnish)

Method

1. Heat the oven to 122°F to hold things warm, cook the bacon slices to your liking and keep them covered in the oven, warming the ham there too if you are using it, and toast the split English muffins.
2. Put the egg yolks in a tall narrow jug with the water, lemon juice, cayenne pepper and salt and blitz briefly to combine them.
3. Melt the butter until hot, let it stand for 15 seconds so the white solids settle, then, with the blender running on high, pour it into the yolks in a thin stream over about 45 seconds, leaving most of those solids behind.
4. Blitz the hollandaise for 10 seconds more, loosening it with warm water a teaspoon at a time if it is too thick to pour, then cover it and keep it warm.
5. Strain each of the 8 eggs through a small sieve for 30 seconds to shed the watery white and tip each one into its own teacup.
6. Bring a large pot with about 3 in of water to the boil, then lower the heat until only small bubbles rise from the base.
7. Slip the eggs into the water from their cups with as short a drop as you can manage, turn them gently after 20 seconds, poach them for another minute, turn them once more and lift one out after 30 seconds to check that the white is set and the yolk still runs.
8. Drain each poached egg briefly on paper towel, set two muffin halves on each plate, pile on bacon, ham or smoked salmon, top with the eggs, spoon hollandaise over them and finish with the chopped chives and parsley.

Prep: 5 min · Cook: 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data