|Canadian bacon/Boneless cooked ham||1⁄2 Pound, sliced 1/8 to 1/4 inch thick|
|English muffins||3 , halved|
|Hollandaise sauce||4 Tablespoon|
Poach eggs or, if poached the day before, reheat in a bowl of very hot tap water for 5 to 10 minutes.
In a wide frying pan over medium heat, cook bacon until lightly browned on both sides and heated through.
Toast muffin halves and reheat hollandaise sauce as directed
To serve, place 1 or 2 muffin halves on each plate.
Cover each half with bacon.
Lift eggs from hot water, drain well, and place 1 egg on each bacon-topped muffin.
Spoon about 2 tablespoons hollandaise over each egg.