poach eggs

1. Fill a large saucepan with 3 inches of water, bring to a bare simmer and add vinegar (helps keep the eggs compact).
2. Crack an egg into a small bowl. Slowly stir the simmering water to create a gentle whirlpool (this will help wrap the white around the egg yolk) and gently slip the egg into the center of the whirlpool. Cook for 4 minutes for a firm white and runny yolk, or longer for a more firm yolk. Keep on eye on the temperature to maintain a bare simmer, too many bubbles will disrupt the shape of the egg.
3. Use a slotted spoon to remove the egg from the water, and place in a shallow dish filled with warm water. This will keep the eggs warm while you prepare the rest of the benedict, without overcooking them. Repeat with remaining 5 eggs.

prep english muffins and canadian bacon

1. While eggs are poaching, toast the english muffins. Set aside.
2. Heat a large skillet on medium low heat. Add the olive oil and Canadian bacon and cook until browned and crisp on both sides, about 5 minutes each. Transfer to a paper towel- lined plate to drain.

make hollandaise sauce

1. In a 2-cup glass measuring cup, combine the 3 egg yolks, lemon juice, salt and pepper and blend with an immersion blender until thick, frothy and lightened in color, about 30 seconds. Alternatively, use a blender.
2. Melt the butter (covered!) in a microwave until very hot. With the immersion blender (or regular blender) running, slowly stream the hot butter into the egg yolks until it’s fully combined. Blend a few extra seconds to make sure the sauce is thick and the butter is fully blended in. Taste and adjust seasoning if needed.

assemble

1. Place two halves of a toasted english muffin on a plate. Top each with a piece of canadian bacon. Drain eggs on paper towel lined plate, gently pat dry and place one egg on each slice of canadian bacon. Pour a third of the hollandaise sauce over the poached eggs, garnish with fresh herbs if desired, and serve immediately.