English muffin
2 slices Canadian bacon
4 eggs
2 tbs. lemon juice
¼ cup butter
3 cups water

Hollandaise Sauce
With a whisk, combine 2 slightly beaten egg yolks and lemon juice vigorously in a double boiler 1 qt. saucepan. Add ¼ cup butter, stirring constantly until butter is melted and sauce thickens. (Be sure butter melts slowly as this gives the eggs time to cook and thicken sauce without curdling)

Grill 1 English muffin by buttering and placing face down in a hot skillet. In same skillet, place slices of Canadian bacon. Grill until lightly brown. In a 1 qt. saucepan, bring 3 cups of water to a boil. Reduce heat. Add your eggs for poaching. Cook approx. 3 minutes for medium poached eggs. Remove English muffin from skillet and put on a plate. Remove eggs from water with a slotted spoon. Place on top of the English muffin. Gently spoon hollandaise sauce on top of eggs and muffin. Serve with fresh fruit or hash brown potatoes.