Poached Eggs on English Muffins with Helga’s Hollandaise

Poached Eggs on English Muffins with Helga's Hollandaise
6 servings

Homemade English muffins topped with poached eggs, crispy bacon and creamy Hollandaise.



English Muffins

cups (360 g) all-purpose flour
Tbsp instant yeast
cup room temperature water
cup whole milk
Tbsp unsalted butter, melted
Tbsp sugar
tsp salt
Nonstick cooking spray

Helga's Hollandaise

egg yolks
tsp lemon juice
Salt and white pepper
sticks (1 cup) unsalted butter, melted

Poached Eggs

Sliced tomatoes, for serving
Crispy cooked bacon, for serving


Step 1

Whisk together the flour and instant yeast in a large bowl.

Step 2

In a large measuring cup, combine the water, milk, melted butter, sugar and salt.

Step 3

Slowly add the liquid to the flour mixture, stirring constantly with a wooden spoon. Stir vigorously until the mixture is smooth. (The dough should be loose and sticky, not runny.) Cover and let rest in a warm place for 30 minutes or until doubled in volume.

Step 4

Preheat a griddle or large skillet over medium heat; spray liberally with nonstick spray. Place six 4-inch tart rings on the griddle; spray the inside of each ring liberally (see Cook’s Note).

Step 5

Using a large cookie scoop or 1/2 cup measuring cup sprayed with nonstick spray, fill the rings halfway with batter. (I spray my fingers and use them to push the batter to the edge of the rings, since it doesn’t spread as easily as, say, pancake batter.) Griddle the muffins for ten minutes.

Step 6

Flip the muffins, using tongs or a spatula, and griddle for another 10 minutes. (I find that the griddle oil starts to blacken at this point, and if I’m feeling like a perfectionist, I’ll remove the muffins to a cooling rack, wipe down the griddle, and respray it to keep the muffins from getting too dark on the reverse side.)

Step 7

Place the egg yolks, lemon juice, and a pinch each of salt and white pepper in a blender; blend until combined. With the blender running, slowly pour in the melted butter. Blend until emulsified, about 30 seconds.

Step 8

Preheat the oven to 350ºF.

Step 9

Add 1 tablespoon water to 6 cups of a standard muffin pan, then crack an egg into each cup. Bake for 11 minutes for a soft yolk; the exact time will vary depending on your oven and preferred level of doneness.

Step 10

To assemble: Slice an English muffin in half. Top with a slice of tomato and a strip of bacon. Using a rubber spatula, slide a poached egg from the muffin pan and place it on top of the bacon. Drizzle with hollandaise sauce, and serve with the top half of the muffin on the side.

Rate Recipe

My rating for Poached Eggs on English Muffins with Helga’s Hollandaise