Ingredients:

• 4 eggs
• 4 thinly sliced pieces Ontario peameal bacon
• 4 English muffins (sliced in half)

Cooking Instructions:

1. Lightly coat a 10-inch skillet with cooking spray to poach 4 eggs. Add enough water to half-fill pan or skillet and bring to boil. Reduce heat to simmer. Break 1 egg into a small dish and then carefully slide egg into water, holding lip of dish as close to water as possible. Repeat with remaining eggs. Simmer uncovered 5 minutes or until yolk is firm. Remove with slotted spoon.
2. While eggs are poaching, spray small skillet with cooking spray and over medium heat, fry peameal bacon slices for 1 minute each side (do not overcook).
3. Toast English muffins.
4. Place cooked peameal bacon and egg on half the toasted muffin, season to taste with salt and pepper and cover with the other muffin half.
5. Serve with Champagne and orange juice. To spice up this dish, try adding some chili sauce.