Fill large boiling pot halfway with water and place on stove at med-high (my oven has numbers, 6 is the best setting). Also, fill your bottom pot to your double boiler with water and place on stove at med-high, cover.

In medium mixing bowl add egg yolks and lemon juice and whisky vigorously. The liquid should double in size. Set aside.

Melt butter. I use a Pyrex glass 4C measuring bowl in the microwave. If you do this, make sure to cover.

Heat a comal or large frying pan on the stove on med-low heat.

Once both your water pans are hot/simmering, it's go time! Place egg and lemon mix in the top pan of your double boiler. Whisk in seasoning and place on top of bottom pot. Whisk constantly for 1 minute and then begin to add the butter in three even portions. Whisk. whisk, and whisk some more. The sauce should begin to thicken. When it reaches your desired thickness, remove from bottom pot, cover, and set aside.

TIP: If your sauce begins to break, add a tiny bit of water and continue to whisk.

As your sauce is about halfway through, add vinegar to large boiling pot and stir. Then drop 4 eggs in the 4 corners of the pot. Don't worry, the eggs will come together.

Egg time:
3.5 min soft poach
4.5 min med poach
5.5 min hard poach

Use slotted spoon to remove the eggs. If your setups aren't ready, place on glass plate.

Add the last 4 eggs and repeat above steps.

As you start your poached eggs, toast 2 English muffins. When done place on plate.

Start the next 2 English muffins and repeat.

Without forgetting about the hollandaise sauce (whisk like the wind) or the poached eggs; place 4 pieces of Canadian bacon on comal/frying pan. Sear 1.5 minutes per side or until desired doneness. Place on top of the toasted English muffins.

Repeat with the last 4 pieces of Canadian bacon.

Now it's your moment to shine.

Place the poached eggs on top of the finished ham (which should be on top of the English muffin), spoon the hollandaise sauce on top of the eggs. Add a small dash of paprika on top.

Optional: chopped parsley is also a nice finishing touch.

Now it's time to chow, enjoy!

Notes: We like a lemon forward hollandaise sauce, play with it to suit your liking.

The finish to poached eggs is also something to play with as you learn your stove.

And yes, your eyes didn't deceive you, if you time everything correctly you'll be doing 4 things at once. To help, focus on sauce, poached eggs, the ham, and then the toast. Practice this recipe 2-3 times and you'll be a pro.

Don't like ham? We've made this with smoked salmon, steak, or spam.