Saute canadian bacon in frying pan and toast muffins. Keep bacon and muffins warm in low oven. Crack eggs into a bowl.
In a pan, bring water to a boil with salt and vinegar. When water boils, lower heat very little and gently add eggs into simmering water; poach
for 4 1/2 minutes, longer if you want the yolks hard. Over 2 face-up muffin halves per plate, layer bacon, 2 poached eggs,and hollandaise sauce. Garnish
with paprika and parsley before serving. Serves 2.
See recipe for Hollandaise Sauce in Sauces section.