• Heating It Up:
• Preheat the oven to 400 degrees or set a toaster oven to toast.
• Fill the bottom of a double boiler with water and bring to a simmer. The water should not touch the bottom of the top pan. If you do not have a double boiler, just put a glass bowl on top of a sauce pan (again making sure the water is not touching the bottom of the bowl.)
• Add three inches of water to a deep pan (I use my wok) and start bringing it to a simmer for the eggs.
• Prep Work:
• Separate 4 eggs, reserving the yolks in a small bowl.
• Combine the lemon juice, pepper, Worcestershire sauce, vinegar, and water in another small bowl. Having these ingredients pre-combined will make it easier later.
• Melt 2 sticks of butter (1 cup) and have it ready to pour into the double boiler.
• Making the Hollandaise Sauce:
• Add the 4 egg yolks to the double boiler and whisk in the lemon juice, Worcestershire sauce, white ground pepper, and vinegar (already combined).
• Whisk in the melted butter 2-3 tablespoons at a time making sure the butter is fully incorporated into the egg mixture.
• Keep on whisking and you will notice the color changing, turning a lighter yellow.
• Once all the butter has been added and incorporated, whisk in the salt and then remove the sauce from the heat and cover it.
• The sauce may appear thin but don't worry - it will thicken while you prepare the other components.
• Poaching the Eggs:
• Bring water to a simmer in a deep pan (I use my wok and it works great!) You will need a couple inches of water to poach the eggs in.
• Add 1 Tbls of vinegar to the water (this helps keep the eggs whites from getting too crazy).
• Canadian Bacon and English Muffins:
• Before poaching the eggs, place the English muffins and Canadian bacon on a baking sheet and into the preheated oven. If you are using a toaster oven, set it to toast or broil. The bacon warms up nicely and the english muffins will toast slightly. You don't want your English muffins too crunchy - just slightly toasted.

Poaching Eggs:

• Drop the eggs into the water one at a time - slowly! Be gentle with the eggs and make sure the water doesn't get up to a boil.
• Let the eggs cook for 3-4 minutes at a low simmer. The centers should still be soft.
• Remove the eggs with a slotted spoon letting all the water drip off.
• Place on a warm plate until ready to assemble.

Assembling the Eggs Benedict:

• Place two English Muffin halves on a plate.
• Add the Canadian bacon. Top with poached egg. Finish this off by drizzling the Hollandaise Sauce over the top.)
• You can add some fresh chives or paprika to the top for some color.