1 recipe Foolproof Hollandaise (here), kept warm
Dash of cayenne pepper (optional)
Minced fresh parsley or chives (optional)
Combine 3 quarts water and the salt in a large saucepan
and bring to a boil over high heat.
- While the water is heating, heat the vegetable oil in a 12-
inch stainless steel or cast-iron skillet over medium heat
until shimmering. Add the Canadian bacon (or ham) and
cook, turning once, until browned on both sides, about 5
minutes. Transfer to a large plate and tent with foil to
keep warm. - Carefully break the eggs into individual small bowls or
cups. Turn off the heat under the boiling water. Carefully
tip one egg into a fine-mesh strainer set over a bowl and
allow the excess white to drain. You should be left with
the yolk surrounded by tight egg white. Gently lower the
strainer into the water, then tilt the egg out into the water.
Repeat with the remaining eggs. - Allow the eggs to cook, swirling the water occasionally
to keep them moving lazily around the pan and gently
turning them, until the whites are fully set but the yolks
are still runny, about 4 minutes. Remove the eggs with a
slotted spoon and transfer to a paper-towel-lined plate to
drain. - Top each English muffin half with a slice of Canadian
bacon, followed by a poached egg. Spoon some
hollandaise sauce over the eggs, sprinkle with the
cayenne pepper and herbs, if using, and serve
immediately, passing the extra hollandaise in a warm