1-First, prepare the hollandaise sauce by melting 4 tablespoons butter in a small saucepan. In a separate bowl, beat 4 egg yolks and mix in 2 teaspoons lemon or lime juice, 1 tablespoon heavy cream, salt, and pepper. Gradually add small spoonfuls of the hot melted butter to the egg yolk mixture while stirring to prevent curdling. Return the mixture to the saucepan and cook on low heat, stirring constantly for 20-30 seconds. Remove from heat and adjust the consistency with extra cream if needed.

2-Next, to poach the eggs, fill a pot with about 3 inches of water and bring it to a boil. Reduce heat to maintain a simmer with small bubbles. Add a splash of vinegar if desired. Crack each egg into a small cup and gently lower into the simmering water. Cook for 3-5 minutes depending on how soft you want the yolk. Remove eggs with a slotted spoon. Here, you might find it useful to learn more from a reliable source on how to poach eggs perfectly.

3-Then, heat the 4 slices Canadian bacon in a pan over medium-high heat for about 1 minute per side.

4-After that, toast the English muffins until golden brown.

5-Finally, assemble by placing the cooked Canadian bacon on toasted English muffin halves, topping each with a poached egg, and covering with hollandaise sauce. The total preparation time is just 10 minutes, with 25 minutes of cooking, making the whole process quick at 35 minutes.