Make the Hollandaise Sauce (follow the link for the full recipe).

In a wide nonstick pan, bring about 3 inches of water to a simmer. The water should register between 180-190 degrees on an instant read thermometer.

Add 1/2 teaspoon white vinegar to the water.

Crack your eggs into small bowls or ramekins, to have them ready to go.

Carefully slip your eggs into the simmering water.

Cover the pan and cook the eggs for 4 to 6 minutes (cook longer for firm yolks).

Using a slotted spoon, gently lift your eggs out of the water and place on a paper towel lined plate to drain.

Toast the english muffins.

Warm up the canadian bacon in a hot pan.

Assemble the eggs Benedict: on a plate add the toasted and buttered English muffin, the warmed Canadian bacon and place the poached egg on top.

Drizzle with warm Hollandaise Sauce.

Garnish with chopped parsley or chives (optional). Serve warm and enjoy.