Instructions

1. Brown the bacon in a medium skillet until crispy but not burnt.
2. While the bacon is frying, toast the muffins either in the toaster or on a baking sheet, cut sides up under the broiler. ~2-4 minutes.
3. Fill a 10” round non-stick skillet half full of water.
4. Add in the vinegar and bring to a slow boil.
5. Break each egg one at a time into a ramekin and gently pour one at a time into the water being extra careful not to break the yolk.
6. Continue for the remaining eggs.
7. Reduce the heat to a gentle simmer. Do not stir, touch… just look, stare and let your mouth water for the amazing food that’s about to come!
8. Cook for 3-4 minutes or until the egg whites are set but the yolks are soft.
9. Remove the eggs one at a time with a slotted spoon and allow to drain.
10. Place an English Muffin, toasted side up.
11. Place a piece of bacon on top then a poached egg on top of that.
12. Season with salt and black pepper.
13. If the Hollandaise Sauce gets too thick, whisk in a few drops of warm water before spooning on top.
14. Spoon the Hollandaise Sauce over top of the eggs.
15. Lightly sprinkle with cayenne if desired.