Start off making a quick hollandaise sauce. Separate 2 eggs and whisk the yolks in a glass bowl until they’ve doubled in volume. Add a squish of lemon juice.
Set a pot of water to boil. You need only about an inch of water set to simmer.
Begin melting some butter to later add to the sauce to emulsify.
Using a double boiler (or the glass bowl set on top of the simmering water) start to whisk the lemony egg yolks rapidly. You will see they will become thicker the more you whisk and gently heat.
Pour in the melted butter slowly all while still whisking, Be careful not to heat so much the eggs begin to cook too quick and turn into scrambled eggs!
The hollandaise sauce should be thick enough to coat the back of a spoon when lifted out.
When the hollandaise sauce is done, take it away from the heat and leave aside. Season with salt and paprika. If it cools and thickens too much, simply add a teaspoon of water and whisk to make it spoonable again.
Onto the eggs! To poach your eggs, set a pot of water to boil. About 3 inches of water here.
Once the water comes to a boil, reduce it to simmer and add some salt and a tablespoon on white vinegar.
Create a whirlpool in the water with a wooden spoon by stirring around a few times in one direction.
Crack an egg into a teacup and gently lower into the whirlpool you’ve created. Don’t drop the egg in, rather lower the cup into the water and let it out.
Let the egg cook for about 2-4 minutes. You want these eggs to be pretty runny.
Lift the egg gently with a spatula and let it rest on a paper towel lined plate. Do the same with the rest of the eggs.
Fry up the Canadian bacon if you’d like. We like it a little crispy and warm.
Top 4 oopsie rolls with the Canadian bacon and gently place a poached egg onto each slice of bacon.
Spoon about a tablespoon of hollandaise sauce onto each poached eggs and top with some salt and pepper and chopped chives. Enjoy right away!