Mother's Day Brunch
3 large egg yolks
2 tsp lemon juice
3/4 cup butter, melted
Salt and Pepper
4 large eggs
2 tsp white vinegar
2 split English muffins, toasted
4 slices pan fried Canadian bacon
Fresh chopped chives
Blend egg yolks in a food processor. While running, slowly add lemon juice and cooled melted butter. Season with salt and pepper and pulse to combine. Warm before serving.
Add vinegar to a large pot of gently boiling water. Crack whole eggs and ease them into the pot. Remove with a slotted spoon when cooked to desired consistency (usually 3 minutes or so for warm, runny centers). Blot dry on a towel.
Serve on buttered English muffin slices topped with Canadian Bacon. Cover with warm Hollandaise and garnish with chopped chives.