1. Start by preparing the salsa verde. Place the tomatillos, quartered onion, garlic cloves, and jalapeño on a baking sheet. Roast in a preheated oven at 425°F for about 15 minutes, until the tomatillos are soft and lightly charred. This roasting step deepens the flavor, something Nonna Rosa always insisted on for her sauces.
2. Transfer the roasted vegetables to a blender or food processor. Add the cilantro, lime juice, and a pinch of salt and pepper. Blend until smooth but still slightly chunky. Taste and adjust seasoning as needed. Set aside.
3. Next, prepare the hollandaise sauce. In a heatproof bowl, whisk the egg yolks and lime juice together until the mixture is light and frothy.
4. Place the bowl over a pot of gently simmering water (double boiler method), making sure the bottom doesn’t touch the water. Slowly drizzle in the warm melted butter while continuously whisking. Continue until the sauce thickens and doubles in volume, about 5-7 minutes.
5. Remove from heat and whisk in smoked paprika and salt to taste. Keep warm by placing the bowl in a lukewarm water bath if needed.
6. Cook the bacon or chorizo in a skillet over medium heat until crisp. Drain on paper towels and keep warm.
7. Now, poach the eggs. Fill a wide pan with about 3 inches of water, add a splash of vinegar, and bring to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the water. Poach for 3-4 minutes for soft yolks or longer if you prefer firmer eggs. Use a slotted spoon to remove and drain on a paper towel.
8. To assemble, place toasted English muffin halves on plates. Layer each with a slice of bacon or chorizo, then top with a poached egg.
9. Generously spoon the salsa verde over the eggs, followed by a drizzle of the lime hollandaise sauce.
10. Garnish with extra cilantro leaves or a sprinkle of smoked paprika if you like, and serve immediately.

One of my fondest memories is sharing this dish with my daughters on a sunny Saturday morning. Watching Olivia’s face light up as she tasted the bright salsa alongside the creamy hollandaise reminded me why I treasure these recipes so much—they connect generations through flavor and love.