Toast 4 English muffins and heat 8 slices Canadian bacon before you start poaching eggs and making the hollandaise sauce. This needs to be done before the hollandaise sauce is ready for quick serving while the sauce is still hot. You can also do this during the in-between times while poaching the eggs but be mindful not to overcook your eggs.
Poached Eggs
Boil water in a deep saucepan or pot. While the water reaches a boil, crack an egg in a small bowl or ramekin.
Once the water reaches a boil, add a splash of white vinegar. You may need to wait a couple of seconds until the water reaches a boil again after adding the vinegar.
Whisk the boiling water to create a whirlpool or vortex. When you stop whisking, the boiling water should be spinning.
Quickly yet carefully transfer the cracked egg from the small bowl or ramekin into the middle of the whirlpool/vortex of boiling water.
Adjust the temperature to achieve a soft simmering boil and cook the egg for exactly 90 seconds.
After 90 seconds, use a slotted spoon to transfer the egg from the boiling water to a plate until you’re ready to serve.
Repeat the process with each egg. You’ll want to account for 2 eggs per person.
Hollandaise Sauce
Separate the whites from the yolks of 4 eggs.
Add 4 egg yolks to the blender.
Add the juice of 1/2 lemon (about 2 tbsp), 1 tsp Dijon mustard, 1/2 tsp paprika, 1/2 tsp kosher salt, and a pinch of cayenne.
Blend on high for a few seconds until combined.
Melt 1 cup melted butter (2 sticks) in the microwave. Melt it in 30 second intervals and monitor it so it does not splatter everywhere.
Turn the blender on again on medium speed and slowly add hot butter into the blender. Make sure the butter is still hot and the stream of hot butter is slow and steady.
Blend until all the hot butter has been poured in and the hollandaise sauce is ready.
Turn off the blender and check to see if it needs more seasoning. You might want to add a pinch more of cayenne if you want a kick.
Assembly and Serving
Place one English muffin (cut into two) on a plate.