Preparation Steps
- Bring a shallow pan of water and the vinegar to a boil.
- To poach the eggs, break each egg into a cup, and slide into the boiling water.
By putting it in a cup first, it keeps the eggs neater in the boiling water.
- Cook for about 2-3 minutes, remove with a slotted spoon and drain on a towel.
- Toast the English muffins.
- For the hollandaise sauce, put the egg yolks, lemon juice and salt in a food processor and blend until smooth.
- Melt the butter in a pan on a very low flame, then add it to the food processor and blend until well mixed.
- Place the sauce in a double boiler and simmer for 2-3 minutes, stirring it constantly- so it doesnt start to clump and turn into scrambled eggs.
(If you dont have a double boiler- like me- put it in a non-stick pan and make the flame super low.
Pay extra attention to constantly stirring it.
- Stir in the cream and season with pepper.
- Place a poached egg on each muffin slice and top with the sauce and chopped fresh chives.