Ingredients
8 large eggs
1 tablespoon unsalted butter, plus more for serving
8 slices (8 ounces) Canadian bacon
4 English muffins, split
Kosher salt and freshly ground black pepper
1 recipe Blender Hollandaise Sauce, kept warm
Watercress, for serving
Cayenne pepper, for serving
Preparation
Crack eggs into a bowl. Fill a large pot with 3 inches of water. Bring to a boil over high heat; reduce to medium. When water is barely simmering, tilt pan slightly to create a wave and add eggs all at once. After 30 seconds, gently release eggs from bottom of pan with a rubber spatula.
Cook eggs until white is set and yolk is still soft, 3 to 3 1/2 minutes. Using a slotted spoon, gently transfer eggs to a bowl filled with room temperature water.
Heat butter in a medium skillet over medium heat. Add Canadian bacon in two batches and cook until crisp, flipping once, about 4 minutes per side.
Preheat broiler. Arrange English-muffin halves craggy side up on a baking sheet. Broil until golden and toasted, 1 minute. Spread with butter and top with crisp bacon. Remove each egg with a slotted spoon and blot on a folded paper towel to remove excess water. Top muffin halves with poached egg. Season with salt and pepper. Spoon hollandaise over muffin. Top with watercress and a pinch of cayenne.
Crab SaladIn place of the Canadian bacon, combine 8 ounces chopped crabmeat, 2 tablespoons mayonnaise, and a squeeze of lemon juice and mix until combined. Gluten-Free Replace the English muffins with roasted portobello mushrooms: Preheat oven to 425°. Brush both sides of 8 medium mushrooms, stems removed, with olive oil. Arrange, gill-sides down, on a parchment-lined baking sheet; season with salt and pepper. Roast, flipping once, until tender, about 25 minutes.
