Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Estimated Calories: ~650 per serving
Estimated Protein: ~28g per serving

Ingredients

2 English muffins, split
2 eggs
2 slices ham or Canadian bacon
1 Tbsp. butter

Quick Hollandaise (easy version)
3 Tbsp. butter
1 egg yolk
1 tsp. lemon juice
Pinch of salt

Optional: chives, black pepper

Directions

Step 1 – Toast the base Toast the English muffins until golden and crisp on the edges but still soft inside. Set aside. (this is your foundation — don’t go soggy)

Step 2 – Cook the ham Heat a pan over medium heat and cook the ham for 2–3 minutes per side until warmed through and slightly browned. Set aside. (little color = better flavor)

Step 3 – Poach the eggs (don’t stress) Bring a small pot of water to a gentle simmer (not a rolling boil). Crack each egg into a small bowl, then gently slide it into the water. Cook for about 2–3 minutes until the whites are set but the yolk is still soft. Remove with a spoon. (low simmer = clean eggs, boiling water = chaos)

Step 4 – Make the sauce quick Melt butter in a small pan. In another bowl, whisk the egg yolk with lemon juice and salt, then slowly drizzle in the warm butter while whisking until smooth and slightly thick. (go slow so it doesn’t scramble — this is your only “chef” moment)

Step 5 – Build it right Place the toasted muffin down, add ham, then the poached egg, then spoon the sauce over the top. Keep it clean — don’t drown it. (this is the visual moment)

Step 6 – Finish and serve Add a little black pepper or chives if you want, then serve immediately while everything is warm. (runny yolk + sauce = the whole point)

Rizz Tip

“Say ‘take a bite before it gets cold’… then watch their face.” 😏