A family rule; always use better meat. So instead of Canadian bacon, I used braised short ribs. Slow cooked, fall apart short ribs. Relax, it still has all of the standard items: English muffin, hollandaise, cheese, and the perfectly cooked egg. I hope you like it.

3 pounds bone-in short rib
1 yellow onion in quarters
3 cloves garlic
4 carrots
2 sprigs thyme
1 spring rosemary
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 24-ounce can whole tomatoes
1 32-ounce low sodium beef stock
4 English muffins
1 cup shredded cheddar cheese
1 pack hollandaise sauce (you have enough to do)
8 eggs
2 quarts water
1 tablespoon vinegar

Season ribs with salt, pepper, and paprika.

In a skillet add cooking oil; brown ribs on all sides.

Add ribs to a casserole dish. Add carrots, onions, beef stock, garlic, and tomatoes. Add water to cover ribs 3/4.

Bake at 300 for 3 to 4 hours.

Remove meat from bone. Set aside.

In a sauce pan, heat water to a slow boil and add vinegar.

Add eggs to a bowl, then add to boiling water. This was to make sure the yolk doesn’t break and you get no shell fragments in the water.

Make a circular motion around each egg to set.

Cook for 4-5 minutes then remove to a paper towel to drain.

Toast English muffin.

Make hollandaise according to package directions.

Reheat short ribs.

Assembly
English muffin
Shredded cheese
Short ribs
Poached egg
Hollandaise
Paprika garnish