Ingredients 2 large eggs 2 slices of Canadian bacon 1 teaspoon white vinegar 2 English Muffins Butter Water, for poach eggs Salt and pepper, to taste Paprika, dusting Oregano, garnish For Hollandaise Sauce: 100 grams unsalted butter 2 large egg yolk 1 tablespoon fresh lime juice Salt Cayenne pepper Method: Bring water to a low simmer, add salt and vinegar to water and simmer. Then, stir water and crack the egg, poach for 4 minutes. Heat the Canadian bacon in a skillet over medium-high heat. Cook for a few minutes until it starts to brown, turning occasionally. when it is done on both side evenly, set aside. For Hollandaise sauce: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to gently simmer. In the top of the boiler, whisk together egg yolks, lemon juice, and pepper. Add the melted butter gradually to egg yolk mixture while whisking yolks constantly. Continue whisking until all butter is incorporated. whisk in salt, the remove from heat. Keep in a warm place. Butter one side of an toasted English muffin. Top with two slices of bacon. Put a poach egg on top of the bacon, then pour some hollandaise sauce over. Sprinkle some paprika and oregano over it and serve immediately.