1 Cook the bacon: Heat a large skillet on medium low heat. Add the strips of bacon or the slices of Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, much of the fat is rendered out (about 10 minutes).
Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat.
Don’t pour the bacon fat left in the pan down the drain! Either sop it up with paper towels when it has cooled a bit, or pour it into a jar to be used later (see rendering bacon fat).
2 Bring poaching water to a simmer: While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.
3 Make Hollandaise sauce in blender: To make blender hollandaise, melt 10 Tbsp unsalted butter.
Put 3 egg yolks, a…