Get out your slotted spoon and a deep pan of water, set the pan onto the stove and start it on its way to boiling. I prefer a pan, as the lack of depth seems to help keep the eggs together better.

Put a tablespoon of vinegar into your water.

Timing is everything with tackling an Eggs Benedict recipe, so get out your Canadian bacon and your English muffins to start with. You are going to want to heat the oven to broil the bacon and toast the muffins.

Lightly butter the English muffins and place on a baking sheet.  Place the slices of Canadian bacon beside them on the sheet.

Put the sheet into the oven and broil them for a few minutes. The bacon can dry out, so make sure the sheet is on the middle rack of the over. During these few minutes, you are going to tackle poaching eggs!

Carefully drop your eggs into the boiling water, and cook for about 3 minutes. You want those yolks soft and runny!

Prepare the Blender Hollandaise

Take out the English muffins and place one piece on a plate, followed by a piece of the Canadian bacon.

Remove the eggs using a slotted spoon so that the water drains and place an egg on top of each English muffin.

Top with hot Hollandaise sauce and enjoy!