Toast the English muffins (4 whole) until golden brown. Set aside.

Golden brown color

Lightly pan-fry the Canadian bacon (8 slices) slices until heated through and slightly crisp. Set aside.

Slightly browned edges

Poach the eggs in simmering water (with a splash of vinegar) for 3-4 minutes, or until the whites are set but the yolks are still runny.

Add vinegar to help the egg whites coagulate. • Whites are opaque and firm, yolk is soft

Carefully remove the poached eggs with a slotted spoon and place them on a paper towel-lined plate to drain excess water.

To make the hollandaise sauce, whisk egg yolks (4 whole), lemon juice (2 tbsp), salt (⅛ tsp), and cayenne pepper (⅛ tsp) in a heatproof bowl set over a simmering pot of water (double boiler).

Ensure the bowl doesn't touch the water.

Gradually whisk in the melted and clarified butter, a little at a time, until the sauce is thick, smooth, and emulsified.

Whisk constantly to prevent curdling. • Thick and glossy sauce • Silky smooth texture

Place a slice of Canadian bacon (8 slices) on each toasted English muffin half. Top with a poached egg and generously spoon hollandaise sauce over the egg.

Serve immediately and enjoy!