1-First, prepare all ingredients by splitting the English muffins and toasting them for a crisp base. Preheat your oven to keep them warm if needed. Meanwhile, get your eggs and Canadian bacon ready for the next steps.

2-Next, poach the eggs by filling a pot with about 3 inches of water and bringing it to a simmer with small bubbles. Add a splash of vinegar if you like, then crack each egg into a small cup and gently slide it into the water. Cook for 3-5 minutes until the whites set but the yolk stays runny, then remove with a slotted spoon and skim any foam from the surface.

3-While the eggs poach, warm the Canadian bacon slices in a pan over medium heat for about 1 minute per side. Now, assemble everything by placing the toasted English muffin halves on plates, topping with the bacon, and adding a poached egg on each.

4-Finish by spooning the hollandaise sauce over the top. For the sauce, melt 4 tablespoons of butter, beat 4 egg yolks with 2 teaspoons lemon or lime juice, 1 tablespoon heavy whipping cream, salt, and pepper. Gradually add the hot butter while stirring, then cook briefly on low heat. This best hollandaise sauce for Eggs Benedict enhances the dish’s flavor beautifully.