Heat 2 inches of water in a pan and add 1 teaspoon salt and 2 teaspoons white vinegar.

Crack eggs into small bowls.

Using a spoon stir the water in your pan quickly in one direction to create a whirlpool effect and slowly pour your eggs into the water. This isn’t totally necessary, but it’ll definitely help keep your eggs more intact.

Cover pan, turn off heat, let sit for 5 minutes and then remove poached eggs with a slotted spoon.

If your hollandaise isn’t finished yet you can transfer your poached eggs to a bowl filled with ice water and then just heat them up again in warm water prior to serving.

Whisk 3 egg yolks and combine with milk and lemon juice in a pan over medium heat slowly adding 8 tablespoons of melted butter. Whisk until thickened.

Toast your English muffin halves, top with warmed pulled pork, add your poached egg and pour hollandaise over the top of it. Enjoy!