Preheat the oven to 350*

In a medium saucepan, combine 4 egg yolks, 1 tablespoon water, 1 tablespoon fresh lemon juice, and garlic powder.

Place the saucepan on the stove over low heat.

Whisk constantly to prevent the eggs from scrambling.

As the eggs cook they will become thicker. Once thickened, add 8 oz of softened butter.

Whisk until melted.

Stir in paprika and remove from heat. 

Poach the eggs using egg cups (skip to step 14).

If you do not have egg cups or something similar, bring 4 cups of water to a boil.

Add 1 tbsp of vinegar.

Use a wooden spoon, and stir to create a vortex in the middle of the pot.

Crack the egg into the center of the vortex. The spinning of the water helps to prevent white wispies from going all over the place off of the egg.

Cook until the egg starts to solidify, then create a swirling vortex and add another egg.

Cook the eggs for 3 minutes each, continuing to wait to add another egg until solidified to prevent them from sticking together. 

Melt the butter.

Stir in minced garlic and chopped basil.

Separate the english muffins and brush with the garlic butter.

Top with parmesan cheese and provolone cheese.

Place in the oven for 5 minutes, then add the canadian bacon and cook for 5 more minutes.

Remove from the oven.

Place poached egg atop canadian bacon and drizzle with hollandaise sauce.

Garnish with a basil leaf and ground black pepper and enjoy!