• 4 egg yolks
• 3 ½ Tbs lemon juice
• 1 pinch ground white pepper
• ⅛ tsp Worcestershire sauce
• 1 Tb water
• 1 C butter, melted
• ¼ tsp salt
• 8 eggs
• 1 tsp distilled white vinegar
• 8 strips Canadian-style bacon
• 4 English muffins, split
• 2 Tbs butter, softened
• To make hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not
touch the top pan. Bring water to a gentle simmer.
• In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce,
and 1 tablespoon water.
• Add the melted butter to egg yolk mixture 1 or 2 Tbs at a time while whisking yolks constantly. If
hollandaise begins to get too thick, add a tsp or two of hot water. Continue whisking until all butter is
• Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
• Preheat oven on broiler setting.
• To poach eggs: fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add
• Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be
soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
• While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the
English muffins on a baking sheet under the broiler.
• Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one
• Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve