1-Melt 4 tablespoons of butter in a small saucepan. In a separate bowl, beat 4 egg yolks and mix in 2 teaspoons of lemon or lime juice, 1 tablespoon of heavy whipping cream, salt, and pepper.

2-Gradually add the hot melted butter to the egg yolk mixture one spoonful at a time, stirring continuously to temper the eggs and prevent curdling.

3-Return the mixture to the saucepan and cook on low heat, stirring constantly for 20-30 seconds. Remove from heat and set aside. The sauce will thicken as it cools; add more cream if needed to achieve the desired consistency.

4-To poach the eggs, fill a pot with about 3 inches of water and bring to a boil, then reduce to a simmer with small bubbles. Optionally add a splash of vinegar to help keep egg whites together. Crack each egg into a small cup and gently lower into simmering water. Cook for 3-5 minutes depending on yolk preference. Remove with a slotted spoon.

5-Cook 4 slices of Canadian bacon in a pan over medium-high heat for about 1 minute on each side.

6-Toast the English muffin halves.

7-Assemble by placing Canadian bacon on each toasted muffin half, topping with a poached egg, and covering with Hollandaise sauce.