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Export 9 ingredients for grocery delivery
Step 1
Butter the English muffin halves and place them on a baking sheet, cut side up.
Step 2
Add the Canadian bacon to the same baking sheet.
Step 3
Place the sheet under the broiler for 3-4 minutes until the English muffins are toasted and the Canadian bacon is crisped on the edges.
Step 4
In a large saucepan, bring water to a boil.
Step 5
Crack the eggs into small bowls or ramekins.
Step 6
Reduce the heat so the water is barely simmering with just a few tiny bubbles at the bottom of the pan.
Step 7
Add 1 tablespoon of vinegar to the water.
Step 8
Bring the ramekins close to the water and gently drop in the eggs, 2-4 at a time.
Step 9
Cover the pan, letting the eggs poach for about 4 minutes.
Step 10
Use a slotted spoon to transfer the eggs to a plate lined with paper towel. Set aside.
Step 11
Melt the butter in the microwave.
Step 12
Add the lemon juice, Dijon mustard, and egg yolks to a blender or food processor and blend until smooth, about 1 minute.
Step 13
Keeping the blender running, slowly stream in the melted butter.
Step 14
Blend until the mixture reaches a smooth and slightly thickened consistency.
Step 15
Place one slice of Canadian bacon on each English muffin half. Then, top with a poached egg.
Step 16
Spoon Hollandaise sauce over each egg.
Step 17
Finish with a sprinkle of salt and pepper, chives, and paprika, if desired.
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