Split and toast English muffins. Pan fry canadian bacon until hot and slightly browned. Poach eggs in about 2 inches of water to which you've added a little white vinegar about 2 - 3 minutes, or until yolks are cooked, but still soft. (To poach eggs, put water in saucepan, add a splash of vinegar, bring to a full boil -- turn down heat, crack eggs into a small dish and slide out into water. Put lid on pan and simmer about 2 - 3 minutes - use slotted spoon to carefully remove from pan.)
2 egg yolks
3 T. lemon juice
1/2 C. firm, chilled butter, separated
In small non-stick saucepan, over very low heat, or in double boiler over boiling water, stir egg yolks briskly and add lemon juice. Slice up and add 1/2 of the butter (returning other half back to refrigerator) to mixture, stirring constantly, until butter is melted and mixture is is getting thick. Slice remaining 1/2 of butter and add, stirring constantly until butter is melted.
You MUST stir constantly or egg yolks will curdle and mixture will separate. You must serve immediately!! If you can, make it in advance and put in a preheated thermos until serving time.
This can be tough to get together by yourself -- if you're lucky you will have someone in the kitchen to stir sauce while you prepare eggs and bacon.
To serve, place 2 muffiin halves on each plate, top with 1 slice canadian bacon and 1 poached egg. Top each egg with Hollandaise Sauce. Fabulous!