- 15 minutes
- 25 minutes
- Fill a large saucepan with plenty of water and the white vinegar. Bring to a boil, then reduce heat. Crack an egg into a small bowl. Carefully, but quickly, stir the simmering water to achieve a swirling motion and pour the egg into the water. Cook for 2½ to 3 minutes; remove the egg. Repeat with the remaining eggs.
- To create the Hollandaise sauce, in a small saucepan whisk together the egg yolks, the water, and the lemon juice. Stir constantly over low heat until the sauce begins to thicken. Add the butter, one tablespoon at a time, whisking until the butter is melted. Remove from heat and add the paprika, cayenne pepper, salt, and pepper.
- Place 2 slices of Canadian bacon on each piece of English muffin. Top each with a poached egg and the Hollandaise sauce. Sprinkle with parsley.