1: Boil water with salt & vinegar. Cook each egg separately by slowly dropping into boiling pot for 3-4 mins and gently stirring to keep egg whites together. Repeat for other egg.

2: Take out each egg and allow for excess water to strain. Brown bacon to preferred crispness and toast English muffins.

3: Whisk lemon juice and egg yolk until it doubles in volume and add melted butter for Hollandaise sauce.

4: Place bacon on English muffin and poached egg on top. Cover with Hollandaise sauce and garnish with salt & pepper and parsley.

ポイント

Making poached eggs isn’t as hard as it is perceived. Adjust heat after boiling point if necessary and pour egg in after breaking it into a small bowl instead of direct.
*May add cayenne pepper and/or salt to hollandaise sauce as preferred