• Toast muffins and fry bacon until crisp.
• Heat water in saucepan until simmering, add salt and vinegar.
• Gently drop the eggs in the water.*
• Turn off the heat and let the eggs sit and cook for 5 minutes, untouched.
• Using a slotted spoon, remove each egg and place on top of English Muffin half and 2 bacon halves.

Hollandaise Sauce

• Add egg yolks to a pan on very low heat, and whisk vigorously until they thicken slightly.
• Tip: The pan should be warm enough to heat the yolk, but not hot enough to cook it. Cooking the yolk will cause the sauce to curdle.
• Add lemon juice to taste.
• Add cold butter and whisk. The pan should have enough heat to melt the butter and incorporate it into the sauce.
• Serve sauce generously over English Muffin halves topped with two halves of bacon and one poached egg.