This is pretty simple when you realize that the layout of eggs benedict is for plate design purpose only. Yes, it would be easier to eat if the eggs were placed directly onto the english muffins with the hollandaise on top and canadian bacon to the side, alas, we can lay blame on the Canadians for creating round bacon vs the strips in the way that God intended. Bacon is probably the driving force for the theory of Intelligent Design, but I digress.
So with round muffins, English got those right, and round bacon (thanks Canadians
) and a round yolk can yield only one style of plating design even though the impenetrable bacon screws up maximum tasting value or MTV in favor of aesthetics.
At home, the solution is simple. Butter your english muffins, gently lay the poached eggs on top and then spoon some hollandaise on top. Place the canadian bacon to the side. When eating, simply break the yolk on the top and bottom so the golden liquid flows into the nooks and crannies of the muffin capturing it so that every mouthful is a bite of sunshine. You can, as you wish, cut a section of muffin-egg-sauce goodness away, leave it on your plate, then cut off a piece of bacon, spear it with your fork, then take that and spear the aforementioned muffin combo and eat. In this way you are getting everything together thereby maximizing your MTV and releasing the appropriate serotonin rush. Coffee and fresh squeezed orange juice are a must.
At a restaurant, just print this post out and give it to the waiter who will be happy to share with the chef and have your eggs benedict plated properly.