12 Eggs
12 English Muffin Halves, toasted
12 Tomato Slices, sliced ½ inch thick or thicker
12 Slices Canadian Bacon
Fresh Rosemary (Do not use dried)
Fresh Thyme (Do not use dried)
2 Tablespoons Balsamic Vinegar
1 Teaspoon Salt
Fresh Chives, snipped fine

Blender Hollandaise (This is so simple and delicious that using packets really is not a time or effort saver.)
6 eggs - separated, discard whites
1 Cup Butter
2 Teaspoons Fresh Lemon Juice
Dash Tabasco Sauce
½ Teaspoon Salt

Fill a large, deep, non-stick frying pan with water up to one inch from the top. Add two or three full sprigs of both fresh rosemary and thyme, balsamic vinegar and salt. Bring to a boil over high heat then reduce to low heat and simmer for 15 minutes.

While the poaching liquid is simmering, make the Blender Hollandaise.
Melt the butter in a saucepan do not let it brown, but bring it to a bubbling boil. While the butter is melting put the six egg yolks, lemon juice, Tabasco and salt in the blender, blend on medium speed. Turn the speed to low and slowly pour in the hot butter, as the butter incorporates into the eggs the sauce will thicken and turn pale yellow (about 1 minute). Turn off blender and place the blender jar in warm water to hold, for up to 30 minutes.

Sprinkle the bottom of a heavy nonstick frying pan with a little salt and pepper, heat the pan until a sprinkle of water dances on the surface. Put the tomato slices in the frying pan. Sear on one side for about 30 seconds, flip, sear the other for 30 seconds, remove from heat and keep warm. Heat the Canadian bacon in the same frying pan. Top the English muffins first with the Canadian bacon, then with the tomatoes, place on a serving tray and keep warm.

Remove the herbs from the poaching liquid, bring it back up to a slow boil, and gently break the eggs into the water. Boil for three minutes, using a slotted spoon carefully remove the eggs, place on top of the tomato slices. Pour the Hollandaise over each egg and top with snipped chives. Garnish tray with additional sprigs of thyme and parsley.