Prepare the Hollandaise sauce and keep warm in a pan of hot, not boiling, water.
Split the English muffins in half using a fork to maintain the ridges once toasted.
Poach the eggs and set aside. When ready to serve, dip the cooked eggs in hot water for 30 seconds to reheat.
Place the Canadian bacon in a medium saute pan to cook with a little oil – just to slightly sear and heat through, about 1-2 minutes over medium heat.
At the same time, toast the English muffins and lightly butter once cooked.
To serve, place a toasted, buttered English muffin half on the serving dish and top with a cooked piece of Canadian bacon, a heated poached egg and drizzle 3-4 tablespoons of sauce over each egg.
Serve with chopped chives over each portion along with the other half of the English muffin on the side.
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