Ingredients:

  • 2 tablespoons olive oil
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • Salt and pepper to taste
  • 4 large eggs
  • 1 tablespoon white vinegar
  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • 2 English muffins, split
  • Fresh parsley or chives for garnish

Instructions:

  1. Heat olive oil in a medium frying pan over medium heat. Add diced bell peppers, season with salt and pepper, and sauté until tender, about 5 minutes. Set aside.
  2. Fill a large saucepan with water and bring to a simmer. Add vinegar.
  3. Crack eggs into individual small bowls. Create a gentle whirlpool in the water. Carefully add each egg to the center of the whirlpool. Cook for 3-4 minutes or until whites are set but yolks remain soft. Remove with a slotted spoon and drain.
  4. In a heatproof bowl, whisk egg yolks and lemon juice until thickened. Gradually add melted butter while whisking continuously until emulsified. Season with salt and cayenne (if desired).
  5. Toast English muffins until golden brown.
  6. Place a layer of sautéed bell peppers on each half of the muffin, top with a poached egg, and drizzle with hollandaise sauce. Garnish with fresh parsley or chives if desired.