- 1 egg, poached
- 2 slices of crispy bacon
- 1/2 an English muffin
- Hollandaise sauce
- Fresh parsley for garnish
Make the Hollandaise sauce or reheat it in a double boiler (add a bit of water to thin it out).
A lot of people poach eggs directly in water but I always put mine in a ramekin. In a large skillet with high sides, add 2 inches of water and bring to a boil.
Add a bit of butter to a ramekin then crack the egg inside the ramekin. Place the ramekin in the boiling water. Reduce heat to medium and cover with a lid.
Cook for 4 minutes then remove ramekin from pan.
Toast the English muffin while the egg is poaching.
Place the bacon on top of the toasted English muffin, add the poached egg then pour the hollandaise (as much as you want) on top.
Garnish with a bit of fresh parsley and serve. Enjoy!