A show-stopping brunch bite built around silky poached eggs, savory Canadian bacon, and a rich, tangy hollandaise made from whisked egg yolks brightened with fresh lemon juice and a pinch of cayenne. Each egg is poached low and slow until the white sets but the yolk stays luxuriously runny, then draped in that warm, velvety sauce and finished with a scatter of fresh chives. The Canadian bacon gets a quick sear until the edges caramelize, adding a savory backbone that pairs perfectly with the bright, citrusy hollandaise. It's an elegant little stack of flavor and texture — creamy, salty, tangy, all in one bite — and it comes together with the same restaurant-quality technique you'd expect from a classic brunch favorite. This version is a great fit for a Paleo table, letting the eggs, bacon, and hollandaise do all the work without missing a beat.
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Toast the gluten free English muffin halves in a toaster or under a broiler until the cut sides are golden and firm at the edges, about 2–3 minutes. Set aside on a serving platter.
Heat a medium skillet over medium heat. Add the Canadian bacon slices and cook for 1–2 minutes per side until warmed through and lightly browned at the edges. Place one slice on each toasted muffin half and keep warm.
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