4 muffin halves, toasted
4 slices Canadian bacon or sliced ham
4 poached eggs
1 cup Hollandaise
Split English muffins in halves and toast to crispness.
Poach the eggs in an egg poacher or in boiling water containing a small amount of vinegar. The vinegar prevents the egg white from spreading. Poach till whites are set, though not chewy. The yolk can range from runny to almost set, depending on personal preference.
Canadian bacon or pea meal bacon.
Canadian bacon comes from the pork loin. It is leaner than bacon and is cured like ham. Canadian bacon should be grilled.
If using ordinary sliced ham, grill until brown but not dry.
Arrange bacon or ham on buttered toasted muffins. Top with hot poached eggs. Spoon the hollandaise over eggs. Serve hot without delay.