1. Heat a large skillet on medium low heat. Add the slices of Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides. Remove from pan and set on paper towel.
2. Bring poaching water to a simmer: While the bacon is cooking, bring a poaching pan two thirds-filled with water to a boil.
3. Prepare hollandaise sauce according to instructions on package.
4. Saute chopped tomato in pan with olive oil, salt, pepper and oregano.
5. Working one egg at a time you crack an egg into a small bowl and slip it into the cup in egg poacher. Once it begins to solidify, you can slip in another egg, until you have all four cooking.
6. Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you'll want to take it out first.)
7. As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching pan.
8. Assemble eggs benedict - English muffin, sautéd tomatoes, Canadian bacon, poached egg, hollandaise sauce.
9. Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.
10. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.
11. 6 Assemble your Eggs Benedict: To assemble, butter one side of an English muffin. Top with two slices of bacon or 1 slice of Canadian bacon. You can trim the bacon to fit the muffin if you’d like.
12. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.