Ingredients:

  • 8 oz (2 sticks) Unsalted Butter, cut into 1-inch cubes (for clarifying)
  • 3 Large Egg Yolks, separated cleanly
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp cold Water
  • 1/4 tsp Kosher Salt, plus more to taste
  • Pinch White Pepper or Cayenne
  • 2 English Muffins, split and toasted/griddled
  • 4 thick slices Quality Back Bacon or Ham, cooked or lightly pan-fried
  • 4 Large Eggs (for poaching)
  • 1 tbsp White Wine Vinegar (for poaching water)

Instructions:

  1. Clarify the Butter: Melt the butter gently in a small saucepan over low heat. Skim off the white foam (milk solids) from the top. Carefully pour the pure liquid yellow fat (clarified butter) into a measuring jug, leaving the milky sediment behind. Keep the butter warm (but not hot).
  2. Prep the Poaching Water: Fill the large saucepan three-quarters full with water. Add the vinegar. Bring to a gentle simmer (just below boiling). Keep heat steady.
  3. Toast and Hold: Split the English muffins and toast them. Place the muffins and the prepared bacon/ham on warmed plates and keep them warm.
  4. Build the Hollandaise Base: In a heatproof bowl, combine the egg yolks, lemon juice, cold water, and a pinch of salt. Whisk vigorously for 30 seconds until the mixture is slightly lighter in colour and frothy.
  5. Temper the Yolks (Managed Heat): Set the bowl over the saucepan of simmering water (the water must not touch the bottom of the bowl). Whisk continuously until the mixture thickens dramatically and ribbons off the whisk. This stage takes 4–6 minutes. Remove immediately if it becomes too hot.
  6. Emulsify (Managed Drizzle): Remove the bowl from the heat entirely. Slowly, drop by drop initially, whisk the warm clarified butter into the yolk mixture. Once the emulsion starts, gradually increase the stream to a thin, steady drizzle until all the butter is incorporated.
  7. Season and Rest: Whisk until the sauce is thick and glossy. Stir in the white pepper or cayenne. Taste and adjust salt and lemon juice. Keep the Hollandaise warm.
  8. Swirl and Drop: Create a gentle whirlpool in the simmering water using a slotted spoon. Gently drop one cracked egg into the centre of the swirl. Repeat with the remaining eggs, giving them space.
  9. Poach to Perfection: Poach the eggs for 3 to 4 minutes for a runny yolk. Lift the eggs out carefully with the slotted spoon.
  10. Drain and Plate: Gently pat the poached eggs dry on a piece of kitchen paper to remove excess water.
  11. Final Assembly: Place two halves of the toasted muffin on each plate. Top with the warm ham/bacon, then the poached egg. Spoon a generous amount of the warm, managed Hollandaise over the top. Serve immediately.