• eggs, poached*
• english muffins, divided in half
• canadian bacon or ham, deli sliced
• hollandaise sauce**
• cayenne pepper (optional)

Toast english muffins. On each half, place a slice of canadian bacon and then a poached egg. Pour hollandaise sauce over top and sprinkle with cayenne pepper, if desired.

*To poach an egg, bring a saucepan of water (at least 3 inches deep) to a boil. Reduce heat until the bubbles are barely moving the water (avoid a rolling boil, as it will rip the eggs apart). Carefully crack open each egg (don’t break the yolks) and drop into the water (I usually only do 2 at a time – it’s best to strain off the more liquid parts of the whites to avoid clouding the water). Don’t disturb the eggs until the whites seem to be fully cooked-through. Carefully remove from water with a slotted spoon. The yolk should still be runny.

**If you don’t want to make hollandaise sauce from scratch, the Hollandaise Sauce Mix from McCormick is fast and easy. I recommend adding a couple teaspoons of lemon juice for a more authentic taste.