Brown Canadian bacon in a skillet.

Plate English muffins cut side up.

Place two slices of Canadian bacon on top of each muffin half, top with a poached egg.

Drizzle warm Hollandaise Sauce over the egg.

Garnish with fresh chopped dill or parsley

In a stainless bowl over simmering water or in top of a double boiler, vigorously and continuously whisk together egg yolks, cold water and lemon juice until mixture thickens and is doubles in volume.

Continue whisking; gradually drizzle in warm clarified butter, salt and cayenne. Mixture should thicken and double again in volume.

Remove from heat. Salt and pepper to taste. Keep in warm spot until ready to serve. If sauce gets too thick whisk in a couple of teaspoons of warm water at at time until desired consistency is reached.