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It requires only four things: poached eggs, English muffins, Canadian bacon, and Hollandaise sauce. Poaching eggs properly can be tricky if you've never done it before, but it gets easy with practice. Always poach eggs in water, never dry, and leave the yolk a bit runny.

This is the recipe for Hollandaise sauce I use. I used to think it was difficult to make, but I tried this one and it worked perfectly and it requires only a few ingredients.

3 egg yolks
1/4 cup water
1 to 1-1/2 tablespoons lemon juice (try with just 1 tablespoon at first, and adjust to taste for later preparations)
1/2 cup butter, melted
salt and pepper to taste

In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in the salt and paprika until it is thick and creamy.

This will make enough sauce for four eggs.

Fry the Canadian bacon until lightly browned. Toast the English muffins to one's preference.

I prefer using a double boiler because it's easier to control and has easy clean-up. Don't bother with Knorr's packaged mix, and the kind you buy in a jar is overpriced. This is easy enough for anyone to make.