4 English muffins, split & toasted
8 slices Canadian bacon, warmed
1/4 cup Hollandaise sauce
Heat two or three inches of water in large saucepan. Adjust heat to keep liquid simmering. Break eggs one at a time into custard cup. Hold dish close to surface and slip eggs into water. Cook eggs until whites completely set and yolks thickened (3 - 5 minutes). Do not stir. Lift eggs from water with slotted spoon.
Drain well. Top each muffin with one bacon slice, one egg and 1 1/2 tbsp Hollandaise sauce. Serve immediately.