2 Eggs
1 English Muffin Split
2 slices Canadian Bacon
1/4 Cup Butter

Hollandaise Sauce:
2 Egg Yolks
1 T. Lemon Juice
1/8 t. Salt
Dash of Cayenne Pepper
1/8 Cup Boiling water

Fill a shallow pan half way with salted water and bring to a gentle boil.
Break Eggs into a saucer and slip them into the water.
Bring the water back to a simmer, remove from heat, and cover for 5 minutes.
Toast and Butter the English Muffin halves.
Make the Hollandaise Sauce by dividing the Butter into 3 portions.
Beat Egg Yolks and Lemon Juice together.
Add 1 piece of Butter and cook the mixture in a slow simmering double boiler stirring constantly to thicken.
Remove from heat and add 2nd piece of Butter, and stir rapidly.
Add 3rd piece of Butter and stir until completely blended.
Add Salt and Cayenne and Boiling Water.
Return to double boiler and cook until
thickened.
Top the Muffin halves with warmed
Canadian Bacon, and the Poached Eggs (carefully removed from water), and top with the Hollandaise Sauce.
Serve immediately.