📖 Instructions

1. First, let's tackle the hollandaise. It may seem daunting, but I promise it's easier than you think. Melt 1/4 cup of butter in a saucepan over low heat. Whisk together 2 egg yolks with a pinch of salt and cayenne pepper in a mixing bowl.
2. Next, very slowly, drizzle the melted butter into the egg yolk mixture, whisking constantly. Keep whisking until the sauce thickens and emulsifies. The consistency should be like a creamy velvet. Stir in 1 tablespoon of chopped fresh parsley for that extra bit of freshness. Season to taste with salt and cayenne. If the sauce curdles, don't panic. Add a tablespoon of hot water, whisk vigorously, and gently reheat.
3. Meanwhile, poach those eggs! Bring a small saucepan of water to a gentle simmer. Crack two eggs into small individual bowls. Gently swirl the water to create a vortex, and slowly slide the eggs into the simmering water. Cook for 3-4 minutes for runny yolks, or longer for firmer yolks. Remove with a slotted spoon and gently drain on paper towels.
4. Toast the English muffins to a nice golden hue. You can lightly butter the toasted halves or leave them plain; that's totally up to you.
5. Now, for the assembly! Place a slice of Canadian bacon on each bottom half of the toasted English muffins, top with a poached egg, and drizzle generously with that amazing parsley hollandaise. Sprinkle with extra parsley for garnish, if desired.
6. Get ready to devour this heavenly breakfast! Enjoy every last bite.
7. Pro Tip: If you're concerned about your hollandaise separating, you can temper the egg yolks by gradually adding a little of the warm butter before adding the rest. This helps to prevent curdling.