|Canadian bacon/Cooked ham||4 , sliced to 1/8 inch thickness|
|English muffins||2 , split|
|Hollandaise sauce||1 Cup (16 tbs)|
In a wide frying pan over medium heat, cook bacon until lightly browned on both sides (about 1 minute per side).
Meanwhile, toast muffin halves and spread with butter.
Prepare hollandaise sauce; cover and keep warm while poaching eggs.
To serve, place 2 muffin halves on each of 2 plates.
Cover each muffin half with a slice of bacon.
Arrange one drained poached egg on each bacon-topped muffin; spoon hollandaise over each egg.
Arrange four 10-ounce microwave-proof custard cups in a circle on a flat microwave-proof plate (this makes it easy to remove eggs all at once from oven).
Pour 1/4 cup water and 1/4 teaspoon white (distilled) vinegar into each cup.
Microwave, uncovered, on HIGH (100%) for 1 minute or until boiling.
Carefully break 1 egg into each cup.
With a fork, prick through membrane covering each egg yolk; then cover each cup with heavy-duty plastic wrap.
Microwave on HIGH (100%) for 2 minutes.
Remove from oven and let stand for 2 minutes.
When eggs are done to your liking, immediately remove from water and drain briefly on paper towels.