Ingredients
4 slices bacon, cut in half crosswise
2 tbsp. maple syrup
2 tbsp. packed light brown sugar
1/4 tsp. cayenne pepper
2 large egg yolks
1 tbsp. fresh lemon juice
1/2 c. (1 stick) unsalted butter, melted
1 tsp. chili powder
1/4 tsp. smoked paprika
Kosher salt
4 large eggs
2 English muffins, split and toasted
Softened unsalted butter, for muffins
2 small handfuls of arugula
1 medium heirloom or beefsteak tomato, sliced
Kosher salt
Freshly ground black pepper
Preparation
Step 1Preheat oven to 350°. Line a rimmed baking sheet with foil and arrange bacon in an even layer. In a small bowl, whisk maple syrup, brown sugar, and cayenne pepper. Brush syrup mixture over bacon. Step 2Bake until bacon is golden and edges are crispy, 28 to 32 minutes. Bacon will continue to crisp as it cools.
Step 1Bring a medium saucepan filled about halfway with water to a simmer. In a large heatproof bowl, whisk egg yolks and lemon juice. Place bowl over pot of simmering water, ensuring bottom of bowl isn’t touching water.Step 2While whisking, slowly pour in butter. Continue to whisk until butter is incorporated and mixture is smooth and creamy and the texture of a loose mayonnaise, 1 to 2 minutes.Step 3Remove bowl from heat and whisk in chili powder and paprika; season with salt. If mixture thickens too much, add 1 teaspoon hot water at a time to loosen.
Step 1Bring a large pot of water to a simmer over medium heat. Crack 1 egg into a small ramekin and gently drop into simmering water. Quickly repeat with remaining eggs and simmer 4 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate.Step 2Spread cut sides of English muffins with butter and top with arugula. Top with a tomato slice; season with salt and black pepper. Top with 2 pieces reserved bacon and 1 poached egg. Spoon hollandaise sauce over.
If you’ve never made hollandaise before, don’t panic. The sauce is quite simple—the trick is to make sure it doesn’t get too hot. While the melted butter is still warm, whisk it into the sauce slowly. It helps to stop pouring a few times to make sure the mixture is emulsifying and then continue to pour. As soon as the sauce thickens, remove it from the heat, and you’ll have a silky, smooth hollandaise. Have you made this? Let us know what you think in the comments below!
