Silky hollandaise made from pasteurized egg yolks and butter, whisked to a rich, pale sauce that coats a spoon and holds its shape, sets the tone for this brunch classic. Perfectly poached eggs with soft-set whites and runny yolks stack on top of savory, lightly browned Canadian bacon, then get draped in that glossy, lemony sauce with just a whisper of cayenne. A dusting of paprika and fresh chives finishes each plate with color and a bright, herby lift. This one comes together in stages ā sauce, eggs, bacon, toast ā but each step is quick, so it's easy to time everything to land hot at once. It's a great pick for a gluten free brunch spread, especially with a good base underneath to soak up all that hollandaise. Serve it right away while the sauce is still warm and pourable for the best silky texture.
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Learn more ā4 servings
Make the hollandaise: Melt 1 stick (1/2 cup) unsalted butter in a small saucepan over low heat until fully melted and hot but not browned. Keep warm.
Combine the 3 pasteurized egg yolks, 1 tbsp lemon juice, 1 tbsp water, and 1/2 tsp Dijon mustard in a blender. Blend on medium speed for 20ā30 seconds until the mixture is pale and slightly thickened.
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