Ingredients
Scale
- 4 large eggs
- 2 slices English muffin
- 1/2 cup hollandaise sauce
- 1 tablespoon vinegar
- Salt to taste
- Freshly ground pepper to taste
- Chives for garnish
Instructions
- Bring a medium pot of water to a boil and add the vinegar.
- Reduce to a simmer. Crack each egg into a small bowl and gently slide into the water.
- Poach the eggs for about 3-4 minutes until the whites are set but yolks remain runny.
- While eggs are poaching, toast the English muffins.
- Once eggs are cooked, carefully remove them from the water using a slotted spoon.
- Place one egg on each muffin half and drizzle with hollandaise sauce.
- Season with salt and pepper, and garnish with chives.
Notes
- For perfect poached eggs, use the freshest eggs possible.
- Hollandaise sauce can be made ahead of time and gently reheated.
- Customize with additional ingredients like smoked salmon or spinach for variations.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 380mg