2 egg yolks
1 tbsp lemon juice
1/2 stick of butter (1/4 cup)
2 bagel thins
4 slices Canadian bacon
paprika for garnish
Blend the egg yolks and lemon juice in a blender or food processor. While the blender is running on high, slowly drizzle in the butter. When you’ve got a light, fluffy sauce, mix in a little Cayenne and salt, if you like. Reserve.
Start boiling a pot of salted water. While it’s heating up, toast the bagel, and microwave the bacon. Crack an egg into a bowl, swirl the water so you get a little bit of a vortex going (it helps keep the egg together), and quickly drop the egg in. Continue with the rest of the eggs. Keep a close eye on the pot, as it can quickly boil over with eggy foam, and you don’t want that getting in your burners. Cook for about 4 minutes, then drain. Place the bacon on the bagel, then place the egg on top. Top with Hollandaise and a pinch of paprika.
My local grocery store is the absolute worst and didn’t have English muffins, so I had to use bagel thins. I actually like them better than English muffins, since they get crispy and can be easily cut through.