• Melt the butter in a small saucepan. In a separate smallbowl, beat the egg yolks. Mix in lime juice, whipping cream, and salt andpepper.
• add a small spoonful of the hot melted butter to the eggmixture and stir well. Repeat this process adding a spoonful  at a time of hot butter to the egg mixture.(adding the butter slowly, a spoonful at a time, will temper the eggs andensure they don’t curdle).
• Once the butter has been incorporated, pour the mixture back into the saucepan. Cook on low heat, stirring constantly, for just 20-30 seconds. Remove from heat and set aside.
• Cook the eggs in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon.
• ** it is not abnormal for a white foam to form on top of the water when poaching an egg. You can simple skim the foam off the water with a spoon.
• While the egg is cooking, place the slices of Canadian bacon in a large pan and cook on medium-high heat for about 1 minute on each side.

To assemble

• Toast the English muffin. Top each toasted side with a slice or two of Canadian Bacon, and then a poached egg. Top with hollandaise sauce.

To poach an egg

• Fill a medium size pot with about 3 inches of water. Bring the water to a boil then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling.
• Add a little splash of vinegar to the water (This is optional, but it helps the egg white to stay together once it is in the water)
• Crack one egg into a small cup (I use a measuring cup) Lower the egg into the simmer water, gently easing it out of the cup.