Yields: 4 servings Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes Ingredients: 2 English muffins 4 large eggs 4 slices Canadian bacon Splash of vinegar (optional) For the Hollandaise Sauce: 4 tablespoons butter 4 egg yolks 2 teaspoons lemon juice 1 tablespoon heavy cream Salt and pepper to taste Instructions: Make the Hollandaise Sauce: Melt butter in a small saucepan. In a separate bowl, whisk egg yolks, lemon juice, and heavy cream. Gradually whisk in melted butter to egg yolks, a spoonful at a time, tempering the eggs. Pour mixture back into saucepan. Cook over low heat, stirring constantly, for 20-30 seconds. Remove from heat and let cool slightly, it will thicken. Stir and add more cream if needed to thin. Poach the Eggs: Fill a pot with 3 inches of water. Bring to a simmer. Add vinegar (optional). Gently crack each egg into a small cup. Lower each egg into simmering water. Cook for 3-5 minutes for desired doneness. Remove with a slotted spoon. Cook Canadia...