Eggs Benedict

For each serving:

1 English muffin
2 thin slices Canadian bacon
2 eggs at room temperature, poached
Hollandaise sauce
butter, for buttering the English muffin

Prepare your Hollandaise Sauce and keep warm. Split the English muffins in half using a fork and set aside. Fry the Canadian bacon in a little bit of butter while you are poaching the eggs. Just before the bacon and eggs are ready, toast the English muffin and butter it when it pops up from the toaster while still warm.

For perfect poached eggs, use cold eggs straight from the fridge, as the colder temperature makes the whites firmer and less runny, helping them hold their shape better and preventing them from dispersing into wispy bits in the hot water, ensuring a tighter, neater poached egg.

To assemble, place the two English muffin halves on a plate face up. Top each with a slice of Canadian bacon and then a poached egg. Pour Hollandaise sauce over all. Serve open face.

Good served with steamed asparagus.