Prepare the LF Hollandaise sauce:

• In a bowl or measuring cup, melt the butter in the microwave until hot
• Place egg yolks in tall glass or bottle that will permit your immersion blender, and beat well while streaming in the lemon or lime juice
• Mix in salt, pepper, and cayenne
• While beating, drizzle in the melted butter until the mixture thickens, then let it stand for about 10 minutes to cool and thicken more
• If it doesn’t thicken enough, warm the glass over a saucepan of simmering water while continuing to beat
• If it is too thick, add the heavy cream or half and half

Prepare the remaining ingredients and assemble the meal:

• Poach eggs in a medium pot, or use a rapid egg cooker, and follow equipment instructions
• If using a pot, fill a medium size pot with about 3 inches of water and bring to boil
• Reduce heat until it reaches a simmer and add the splash of vinegar to help the eggs stay together
• Gently crack eggs one at a time into a small cup and transfer to the pot so as not to break the yolk
• Cook the egg for about 3-5 minutes, depending on how runny you like it
• Remove with a slotted spoon
• While cooking, toast your GF, LF English muffins and spread with butter, if desired
• Warm your Canadian bacon in the microwave, or a skillet, on both sides
• Assemble the muffins by placing the Canadian bacon over each muffin half, setting the egg atop this, then cover with the hollandaise to taste
• Sprinkle with chopped basil or parsley
• Serve with low-FODMAP fruit, sliced tomatoes, or mixed green lettuce, if desired