Step 1

Make the Holandaise Sauce. Set aside and keep warm

Step 2

Brown the Canadian bacon in a medium skillet over medium-high heat, cooking the bacon on both sides.

Step 3

Poach the eggs by filling a large saucepan with 3-4 inches of water. Bring water to a gentle boil. Carefully add the eggs into the hot water. Cook for about 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and gently place them on a plate. Keep eggs warm until serving. (Hint: I like to crack the eggs in a bowl and use the bowl to slide them into the boiling water).

Step 4

Toast the English muffins or your choice of bread. Spread butter on the toasted bread if desired. Top each muffin with a slice of Canadian bacon and one poached egg. Drizzle with Hollandaise sauce on top. Serve immediately and enjoy.