Toast the English muffin halves and butter, or cook the hash browns in the oven according to package directions.
Cook the eggs
Add about an inch of water to a large non stick skillet (with a lid) to simmer. When just bubbling, but not a rolling boil – add the vinegar.
Gently crack the eggs into individual cups and lower carefully into the water. Place the lid on the skillet and poach until the whites are firm (about 4-5 minutes).
Remove from the water and keep warm.
Cook the Canadian Bacon
In another skillet, cook the Canadian bacon until browned and keep warm.
Place the butterd muffins or hash browns on a serving plate.
Top with the cooked Canadian bacon, the poached eggs and spoon the hollandaise over the top.
Add a little cayenne to the hollandaise
Use dill OR parsley on top to make it pretty!
Use regular shaved ham instead of Canadian bacon - just make sure it's hot!
Make sure you serve the hollandaise asap after it's made. It will congeal in a not so pretty way if you leave it! (keep it warm by setting it in a bowl, and setting the bowl in ANOTHER bowl, with warm water in it.
Add vinegar to the poaching water. It helps keep the egg whites together!