Classic Eggs Benedict.
Prepare a double boiler.
In a mixing bowl add egg yolks, lemon juice, white pepper, a pinch of salt, Worcestershire, and water. Pour the ingredients into the double boiler and whisk. While whisking slowly add in melted butter. Once ingredients are combined remove saucepan from the double boiler. Cover and set aside.
Add Canadian bacon to a frying pan on medium-low heat and heat through.
Bring a pot of water to a boil then reduce to a simmer on medium-low heat.
Crack an egg into the ladle and slowly add to the pot of water.
Let the egg sit in the water for 3 to 4 minutes.
Stack Canadian bacon then an egg on 1 slice of an English Muffin. Spoon over about 2-3 tablespoons of Hollandaise sauce over the egg. Sprinkle parsley on top to garnish.