8 large eggs
8 slices Canadian bacon
4 English muffins
Hollandaise sauce (See Recipe Here)
2 Tablespoons butter, softened
1 tbsp lemon juice
Fill a large pot with 3 or 4 inches of water.
Bring the water to a boil then reduce heat to a simmer.
Add lemon juice to the simmering water.
Crack each egg into the medium bowl then slide each egg from the bowl into the simmering water one at a time.
Simmer each egg for 2 1/2 minutes to 3 minutes or until the whites are no longer opaque.
(Poach the eggs longer if you like them poached medium or hard.)
As the eggs are poaching, cook the Canadian bacon and poach the eggs.
Over medium heat, place the Canadian bacon in the large pan.
Cook 2 minutes on each side or until the edges start to turn crispy.
Split the English muffins and toast in a toaster oven or in an pre-heated to broil oven on a baking sheet. (If you toast in an oven, CHECK AFTER 3 minutes. Be sure not to burn)
Spread butter over each piece of English muffin.
Place two muffin halves on each plate.
Top each piece of English muffin with a slice of Canadian bacon
Remove each egg one at a time with a slotted spoon, drain well.
Place a poached egg over each muffin.
Pour a little Hollandaise Sauce over each egg.