A luxuriously silky breakfast of gently poached eggs and smoky ham perched on toasted muffins, finished with a warm, velvety hollandaise that brightens each bite. The contrast of crisp edges, runny yolk and lemon-kissed butter sauce makes it a special occasion classic you can reproduce at home.
4 piece english muffin, split
8 slice canadian bacon
8 piece egg
2 tbsp white vinegar
1 cup unsalted butter, melted and warm
4 piece egg yolk
1 piece fresh lemon, juiced
1 tsp salt
¼ tsp black pepper, freshly ground
Pinch cayenne
1 tbsp chive, finely chopped
Nutritional information is calculated using an ingredient database and should be considered an estimate.
Golden, crisp-edged cubes with soft, pillowy centers and browned, caramelized bits of onion and pepper — the kind of skillet potatoes that smell like a busy diner at dawn. Simple seasoning and a hot pan create crunchy texture and deep, savory flavor with every bite.
Cloudlike pancakes with a tender crumb and a lightly tangy finish from buttermilk; they brown to golden perfection on the griddle and stay fluffy inside. Simple mixing and a brief rest yield reliable lift and a soft, pillowy texture.
A silky, bright hollandaise crowns soft poached eggs and tender smoked salmon for a luxurious breakfast that balances rich, creamy textures with a citrus lift. Each bite combines velvety sauce, pillowy English muffin, and delicate salmon for an elegant but approachable brunch.