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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