Split and toast English muffin halves. Cook ham
or Canadian bacon slices until lightly browned and place them on each
English muffin half.
Use a pan that is at least 3 inches deep so there is enough water
to cover the eggs and they do not stick to the bottom of the pan.
To prevent sticking, grease the pan with a little oil before filling
with water. Bring the poaching liquid to a boil and then reduce to
a simmer before adding the eggs (bubbles should not break the surface).
HINT: When you poach eggs, try adding a little vinegar and salt to
the water. Vinegar helps the egg to hold its shape. Without it, the
eggs will become skeins of protein tangling up in the water.
Break each egg onto a saucer or into small cups or bowls. Slip eggs
carefully into simmering water by lowering the lip of each egg-cup
1/2-inch below the surface of the water. Let the eggs flow out. Immediately
cover with a lid and turn off the heat. Set a timer for exactly three
minutes for medium-firm yolks. Adjust the time up or down for runnier
or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.
Remove from water with slotted spoon. Lift each perfectly poached
egg from the water with a slotted spoon, but hold it over the skillet
briefly to let any water clinging to the egg drain off. Drain well
before serving. Top each English muffin half with one poached egg.
Spoon warm Hollandaise Sauce over eggs and garnished with a small
parsley sprig.
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