• In a small skillet, warm the smoked meat over medium heat until fragrant. Set aside and keep warm.

Make the Maple Hollandaise Sauce:

• Using a small pan, melt the butter over low heat. In a small bowl, whisk together the 2 eggs, maple syrup and lemon juice until frothy. Slowly add the egg mixture into the melted butter and whisk gently for about 6 minutes (or until the sauce is thickened and coats the back of a spoon) over low heat. Remove from the heat and keep the sauce warm.
• Meanwhile, in a large shallow saucepan filled halfway with water, add 1 tablespoon (15 mL) of white vinegar and bring it to a boil. Reduce the heat so the water is simmering.
• One by one, crack each egg to be poached into a small bowl or ramekin and gently slip it into the simmering water. Poach for about for 3 to 5 minutes or until the white is set and yolk is cooked to your taste.
• Top the English muffin halves with warmed smoked meat. Using a slotted spoon, remove the poached eggs from the water and place them on top of the smoked meat. Spoon the Maple Hollandaise sauce over the top of each egg.