1. Fill a large, wide pot halfway with water and bring it to a boil. Add the white wine vinegar and reduce the heat until the water in the pan has no more bubbles.

2. Crack the eggs one by one into a small bowl or ramekin, making sure not to break the yolks. Gently drop each egg into the simmering water. Cook the eggs for 3 to 4 minutes for a slightly runny yolk or longer if desired.

3. While the eggs are cooking, heat the olive oil in a large sauté pan over medium heat. Add the slices of Greenridge Farm Canadian bacon and cook them on both sides until they are warmed through and slightly crispy.

4. Toast the English muffin halves until golden brown.

5. Once the eggs are cooked to your liking, remove them from the simmering water using a slotted spoon and transfer them to a bowl of cold water to stop the cooking process. Keep the poached eggs in the cold water until ready to assemble the dish.

6. Bring a fresh pot of water to a simmer. Place the poached eggs in the warm water for about 1 minute to reheat them without cooking them further. Remove the eggs from the warm water and gently blot them on a clean paper or tea towel.

7. To assemble each serving, place two slices of Greenridge Farm Canadian bacon on each toasted English muffin half. Place one poached egg on top of the bacon slices.

8. Finally, generously spoon the prepared Hollandaise Sauce over the poached egg, and sprinkle with a pinch of cayenne pepper and salt for added taste.

9. Serve immediately and enjoy!

Hollandaise sauce

1. In a small saucepan, melt the butter over medium heat. As the butter melts, skim off any froth that accumulates on the surface.

2. In a separate sauté pan, combine the white wine vinegar and crushed peppercorns. Cook the mixture over medium heat until almost all the vinegar has evaporated.

3. Remove the pan from the heat and add a couple of ice cubes to the mixture, allowing them to melt and cool down the vinegar.

4. In a metal medium-sized bowl, whisk the egg yolks until they become light and fluffy.

5. Strain the cooled peppercorn-infused vinegar into the whipped egg yolks, ensuring to remove any solids.

6. Prepare a medium saucepan by adding about 1 inch of water and bringing it to a simmer. Place the metal bowl containing the egg yolk mixture on top of the saucepan, creating a double boiler effect.

7. Gently cook the eggs, whisking frequently, for 2 to 3 minutes or until the mixture thickens slightly.

8. Gradually add the melted butter to the egg yolk mixture, whisking continuously. Add the butter a few teaspoons at a time, incorporating it fully before adding more.

9. If the eggs start to cook too quickly, remove the bowl from the heat for a moment to cool down, whisking continuously to prevent curdling.

10. Once all the butter is incorporated and the sauce has thickened to a smooth consistency, remove the bowl from the heat.

11. Stir in freshly squeezed lemon juice to give the sauce a tangy flavor.

12. Season the Hollandaise Sauce with a pinch of cayenne pepper and salt to taste.

13. The Hollandaise Sauce is now ready to be spooned over the poached eggs in the Eggs Benedict recipe.