Ingredients
Scale
- 3 English muffins split in half
- 6 slices of Canadian bacon or ham
- 6 eggs
- Chopped parsley
Sauce
- 10 Tbsp salted butter
- 3 large egg yolks
- 1 Tbsp lemon juice
- 1/8 tsp paprika
Instructions
- Preheat the oven to 400 F/204 C. Adjust the oven racks so they are in the middle third of the oven.
- Grease a rimmed sheet pan. Lightly butter the cut sides of the English muffins and place them cut-side down on one half of the baking sheet. Arrange the Canadian bacon slices on the other half.
- Spray 6 wells of a muffin tin with nonstick cooking spray. Place 2 tablespoons of water into each of the sprayed wells. Crack an egg and place it into a prepared well. Don’t break the yolk! Repeat with the remaining eggs.
- Place the baking sheet and the muffin tin in the oven (they will need to be on two separate racks) and bake for 10 minutes.
- While they cook, make the sauce. Place butter in a small pot and allow to melt slowly over medium heat. Remove from heat when it is nearly melted.
- Dump the egg yolks, lemon juice, and paprika into a blender and blitz for a full 30 seconds. It should be light in color and slightly foamy.
- With the blender on low, slowly pour in the melted butter and allow to blend until it is thoroughly mixed in. Adjust seasonings by adding more salt or lemon juice. Place next to the stovetop or in a warm-ish spot until ready to use, optimally within 30 minutes.
- Assemble the dish by turning over the English muffins so they are cut sides up. Top with a slice of Canadian bacon. Carefully remove a poached egg from the muffin well using a silicon spatula or spoon and briefly drain on a paper towel before placing it atop the bacon. Top with the sauce. Garnish with parsley and a dusting of paprika or hot sauce.
- Mimosas are optional. Actually, no they aren’t.