Consider using a muffin ring when you poach the eggs to get perfectly round eggs. If you don't have a muffin ring, you can use a tuna can with both the top and bottom cut out.

• 1 English muffin, split and toasted
  
• 1 thin slice of ham or Canadian bacon
• 2 eggs, poached
• 1/4 cup hollandaise sauce

1. Top each toasted English muffin half with a slice of ham or Canadian bacon. If using ham, trim the edges so that they are not hanging over the muffin.
2. Place the poached egg on top of the ham, being careful not to break the yolk.
3. Spoon two tablespoons hollandaise sauce on top of each egg.

• Place a tomato slice on top of the ham. Broil briefly before topping with the egg and hollandaise.
  
• Substitute smoked salmon for the ham. Use rye bread English muffins.
  
• Add a slice of cheese on top of the ham. Broil briefly before topping with the egg and hollandaise.
  
• Add a quarter teaspoon dijon mustard to the hollandaise.
  
• Garnish the eggs with chopped parsley or paprika for color.
  
• Add a scoop of crabmeat under the egg.