1-First, gather all ingredients and get everything ready by slicing and toasting the English muffins and preheating water for poaching eggs. This sets you up for success with your hollandaise sauce and poached eggs. Prepare the hollandaise by melting 4 tablespoons of butter in a small saucepan, then in a separate bowl, beat 4 egg yolks and mix in 2 teaspoons of lemon or lime juice, 1 tablespoon of heavy cream, salt, and pepper.

2-Slowly add small spoonfuls of the hot melted butter to the egg mixture while stirring to temper the eggs and avoid curdling. Pour it back into the saucepan and cook on low heat, stirring constantly for 20-30 seconds until thickened, then set aside and add more cream if needed. To poach the eggs, fill a pot with about 3 inches of water, bring to a boil, and reduce to a simmer with small bubbles; add a splash of vinegar if desired.

3-Crack each egg into a small cup and gently slide it into the simmering water, cooking for 3-5 minutes based on your preferred yolk softness.

4-While poaching, heat a pan to medium-high and cook 4 slices of Canadian bacon for about 1 minute on each side.

5-Toast the English muffins and assemble by layering each half with Canadian bacon, a poached egg, and a generous drizzle of hollandaise sauce.