1-Prepare the hollandaise sauce by melting 4 tablespoons of butter in a saucepan. In a separate bowl, beat 4 egg yolks and mix in 2 teaspoons of lime juice or lemon juice, 1 tablespoon of heavy cream, salt, and pepper to taste.

2-Temper the egg mixture by gradually adding small spoonfuls of the hot melted butter while stirring to avoid curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly for 20-30 seconds until it thickens.

3-Remove from heat and add more heavy cream if needed to adjust the consistency. For more tips on sauce-making, check out this classic hollandaise sauce recipe from a trusted source.

4-To poach the eggs, fill a pot with about 3 inches of water, bring it to a boil, then reduce to a simmer. Add a splash of vinegar if desired, then crack each of the 4 large eggs into a small cup and gently lower them into the water.

5-Cook for 3-5 minutes based on desired yolk softness, then remove with a slotted spoon. Cook the 4 slices of Canadian bacon in a pan over medium-high heat for about one minute per side.

6-Toast the 2 English muffins and assemble by placing one slice of Canadian bacon on each muffin half, topping with a poached egg, and covering with the hollandaise sauce.