Ingredients:

• 4 large eggs
• 2 English muffins, split and toasted
• 4 slices of Canadian bacon
• 1 tablespoon white vinegar
• 1/2 cup unsalted butter
• 3 large egg yolks
• 1 tablespoon lemon juice
• Salt and cayenne pepper, to taste

Instructions:

1. Fill a large saucepan with about 3 inches of water and add the vinegar. Bring to a gentle simmer over medium heat.
2. Break each egg into a small bowl. Swirl the simmering water with a spoon to create a gentle whirlpool, and carefully slide one egg at a time into the water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks remain runny.
3. Remove the eggs with a slotted spoon and pat them dry with a kitchen towel.
4. In a pan over medium heat, cook Canadian bacon slices until they are lightly browned on each side, about 2 minutes per side. Set aside.
5. In a small saucepan, melt the butter over low heat until thoroughly melted, then remove from heat.
6. In a medium bowl, whisk the egg yolks with lemon juice vigorously until the mixture becomes thick.
7. Gradually whisk melted butter into the egg yolk mixture, a little at a time, to create a smooth hollandaise sauce. Season with salt and cayenne pepper to taste.
8. To assemble, place one slice of Canadian bacon on each half of the toasted English muffins. Top each with a poached egg.
9. Spoon the hollandaise sauce over each poached egg and serve immediately.

Notes:

Feel free to add your favorite vegetables or protein to customize this dish.