Ingredients

Method

To make the hollandaise sauce, whisk the egg yolks and lemon juice together in a heatproof bowl until the mixture is thickened. Place the bowl over a saucepan of barely simmering water, then slowly drizzle in the melted butter while whisking the yolk mixture constantly. If the sauce gets too thick, you can add a few drops of warm water. Remove from heat, then season with salt and cayenne.

Poach the eggs in simmering water until the whites are set but the yolks are still runny, about 4 minutes.

Toast the English muffins and warm the Canadian bacon in a frying pan.

To assemble, place two slices of Canadian bacon on each half of the English muffins, top with a poached egg, then spoon some hollandaise sauce on top. Garnish with chives (optional)