Fry the meat. No matter if you are using bacon or Canadian bacon fry them until done. Set aside.

If you would rather use the blender method go to Hollandaise Sauce - Blender Method

Either way, make it at the last possible minute and keep it warm until you serve.

This method works best for 4 to 6 servings of eggs. Any more and you'll want to use two pans for speed.

Bring four to eight cups of water to a boil in a large saucepan. You need at least an inch of water.

When it boils reduce the heat to simmer and add 1 Tbsp of white vinegar.

Crack the eggs you are going to poach into individual cups.

With a wooden spoon or a whisk rapidly stir the water forming a whirlpool in the center of the pan. Before the swirling stops slide one of the eggs into the center of the pot. The swirling keeps the egg together until it sets.

Cook each egg for 3 minutes to achieve a runny center. 4 minutes for firm but still soft. 5 minutes to get a firm center. Use a timer, trust me.

Repeat for each of your eggs. Remove the eggs with a slotted spoon and sit in a bowl lined with a paper towel to absorb the extra water.

If you purchased whole muffins or made them yourself (good for yosplit your muffins with a fork to get the traditional craggelly interior.

Toast each muffin half until, just brown.

Sprinkle some parsley over it all and serve at once.