This classic dish makes the perfect special occasion breakfast.
In a medium, lightly sprayed or oiled nonstick skillet over medium heat, fry bacon for 1 to 2 minutes, turning once.
Place 2 muffin halves, cut-side up on each of 4 plates. Place a slice of bacon and a poached egg on each muffin half. Spoon Hollandaise Sauce over each egg. Serve immediately, garnished with watercress.
You can replace the Canadian Bacon with slices of cooked bacon or thinly sliced ham.
In a small, heavy saucepan over medium-low heat, combine yolks, lemon juice, water, salt, and cayenne pepper. Whisk constantly until mixture bubbles and begins to thicken, 2 to 3 minutes. Scrape mixture into blender. Add butter in a slow, steady stream and blend until all the butter is used and sauce is thickened, about 30 seconds. Makes about 1.5 cups.