Ingredients

• 4 English muffins, split and toasted
• 4 slices ham, bacon, or smoked salmon
• 4 large eggs
• 1 tbsp white vinegar (for poaching)
• Chopped chives, for garnish

Atomic Hollandaise Sauce

• 3 egg yolks
• ½ cup unsalted butter, melted
• 1 tbsp lemon juice
• 1 tbsp Atomic Horseradish
• ½ tsp salt
• ¼ tsp cayenne pepper

Instructions

1. Prepare the Hollandaise

• In a heatproof bowl, whisk egg yolks, lemon juice, Atomic Horseradish, salt, and cayenne until smooth.
• Place the bowl over a pot of simmering water (without touching the water) and whisk constantly.
• Slowly drizzle in melted butter while whisking until thick and creamy, about 2–3 minutes.
• Remove from heat and cover to keep warm.

2. Poach the Eggs

• Bring a medium pot of water to a gentle simmer and add vinegar.
• Crack each egg into a small bowl and carefully slide it into the water.
• Poach for 3–4 minutes, until whites are set but yolks remain runny.
• Remove with a slotted spoon and drain on a paper towel.

3. Toast & Assemble

• Toast English muffins cut-side down in a skillet until golden.
• Place a slice of ham, bacon, or smoked salmon on each muffin half.
• Top with a poached egg and drizzle generously with Atomic Hollandaise.

4. Serve & Enjoy

• Garnish with chopped chives and serve immediately.