For the Hollandaise: Heat a saucepan half full of water to a simmer. Place a bowl over, not in, the water. The right bowl should fit in the right size saucepan fine. Use one hand to hold the bowl steady with a hot pad or dish cloth while you whisk with the other. Add the egg yolks and lemon juice and whisk until frothy and thick. Add the butter a few drops at a time, whisking vigorously, then in a steady, thin stream. Make sure your water doesn’t boil or your yolks will scramble and break the sauce. Lift the pan off the pot if need be and put it back when water has simmered down.

Once the Hollandaise has thickened, add the JUSTICE SEASONING, stir, turn the heat off and leave it, covered, until ready. A tsp. or two of hot water can be whisked in if it gets too thick.

Plate the toasted English muffin with a piece of cooked Canadian bacon on top and have everything ready at this point. Get the water boiling for the poached eggs while you cook the Canadian bacon.

For the poached eggs: While you cook the Canadian bacon, bring a medium deep saucepan ⅔ filled with water plus the vinegar to a rapid simmer. Break each egg into a separate little cup. Swirl the water gently with a spoon and slide the egg into the center. If it explodes in a cloud, whoops, remove with a strainer or slotted spoon and start over. Water was boiling too hard or instead of a gentle swirl you had a vortex going. The swirling water helps to keep the egg in one piece.

The egg will sink down and a little egg white will drift off. After about 3 minutes it starts to lift up and is a soft-boil doneness; cook longer as desired. Lift carefully with a slotted spoon and place gently on a paper towel-lined plate. Blot the top gently. Keep warm. A medium pot can cook two eggs comfortably at a time, a larger pot four, but starting with one is good until you have the swirl mastered.

When ready, place poached egg over Canadian bacon and top with a nice big spoonful of Hollandaise. Sprinkle with extra JUSTICE. Serve immediately.