📖 Instructions

1. First things first, let's tackle that Guinness hollandaise (it's easier than it sounds, trust me!). In a small saucepan over medium-low heat, melt 1/2 cup of butter. Whisk in 3 tablespoons of all-purpose flour and cook for about 2 minutes, stirring constantly to create a roux. This will thicken the sauce.
2. Gradually whisk in 1 cup of milk until smooth. Stir in 1/2 cup of Guinness stout and let it simmer for about 5 minutes, or until the sauce has thickened slightly. Take it off the heat.
3. In a separate bowl, whisk together 3 egg yolks, 1 tablespoon of lemon juice, and a pinch of salt and pepper. Slowly drizzle a small amount of the hot Guinness sauce into the egg yolk mixture, whisking constantly to temper the eggs (this prevents them from scrambling!).
4. Pour the tempered egg yolk mixture back into the saucepan with the remaining Guinness sauce. Cook over low heat, stirring constantly, until the sauce thickens to a creamy consistency that coats the back of a spoon. Be careful not to overheat!
5. Add a dash of hot sauce (optional, but recommended!) and adjust the seasoning with salt and pepper to your liking. Cover the hollandaise and set aside in a warm place while you prepare the rest of the dish. If it gets too thick, add a splash of milk to thin it out.
6. Now, let's poach those eggs! Fill a large skillet with about 3 inches of water and bring it to a gentle simmer (not a rolling boil!). Add 1 tablespoon of white vinegar to the water – this helps the eggs hold their shape.
7. Crack each egg into a small bowl or ramekin. Gently create a swirl in the simmering water with a spoon. Carefully slide each egg into the swirling water. Cook for 3-4 minutes for a runny yolk, or longer if you prefer a firmer yolk. Use a slotted spoon to remove the eggs from the water and place them on a plate lined with paper towels to drain.
8. While the eggs are poaching, toast your English muffins. Spread a thin layer of butter on each half. You could lightly grill them in a pan too. Get some color on 'em.
9. To assemble, place a toasted English muffin half on each plate. Top with a slice of ham or back bacon. Carefully place a poached egg on top of the ham. Generously spoon the Guinness hollandaise sauce over the egg. Garnish with chopped fresh parsley or chives, and a sprinkle of paprika for color. Serve immediately and prepare for a taste of Irish bliss!
10. If you are feeling extra adventurous, try adding a thin layer of mashed avocado to the English muffin before adding the ham or bacon. The creamy texture complements the richness of the hollandaise and the salty ham, creating a delightful flavor combination.