To make Hollindaise sauce first clarify butter and keep it warm but not hot. Place egg yolks, cold water and lemon juice in a clean stainless steel bowl and beat well. Hold bowl over a hot water bath and continue to beat until thick and creamy. Remove from heat and beat in butter slowly, a little at a time using a small ladle. Add cayanne pepper and salt to taste.

Toast an english muffin with butter on a 6 inch saute pan until golden. Remove and place on plate.

Add and cook the canadian bacon or sausage. Remove and top the muffin halves.

Bring 2 quarts of water to a boil. Add salt and vinegar, let simmer.

Add eggs one at a time until poached about 3 minutes.

place poached eggs on the bacon or sausage, one on each slice. Cover with hollandaise sauce.