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1
Melt the butter in a small saucepan over medium-low heat until it is foamy but not browned, about 5 minutes.
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2
Bring a small saucepan of water to a boil.
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3
Reduce the heat to medium-low and using the double boiler method, set a small bowl on top of the saucepan (the bottom of the bowl should not touch the water).
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4
To the bowl, add the egg yolks, 2 tablespoons of hot water, the lemon juice, salt, and adobo sauce, and whisk until foamy and just starting to thicken, about 5 minutes.
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5
Slowly add the melted butter a little bit at a time and whisk the sauce until it is smooth.
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6
Turn off the heat and cover the bowl with plastic wrap.
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7
Let the sauce stand over the warm water for up to 30 minutes before serving.
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8
Note: If the sauce thickens too much or starts to separate, whisk hot water a teaspoon at a time until it is comes back together or thins out.
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9
Don't reheat the sauce over direct heat in a saucepan, it will separate.
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10
Combine the oregano and the paprika in a small bowl and rub the herb mixture into the Canadian bacon.
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11
Heat a medium nonstick skillet over medium heat and add the seasoned bacon slices Cook until their edges begin to turn golden brown, about 3 minutes on each side.
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12
Warm the arepas in a large skillet over medium-high heat 10 to 15 seconds on each side until they're heated through.
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13
Fill a large skillet with 1 1/2 inches of water.
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14
Add the vinegar and bring the liquid to a gentle simmer over medium-high heat.
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15
Reduce the heat to medium.
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16
One at a time, crack the eggs into a ramekin or small bowl and gently slide them into the hot water.
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17
Poach the eggs until the whites are set and the yolks are still runny, about 2 to 3 minutes.
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18
Use a slotted spoon to remove them from the water and place them on a paper towel-lined plate to drain off excess water.
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19
To assemble, place a warm arepa on each serving plate.
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20
Top with a slice of the Canadian bacon and a poached egg.
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21
Spoon some of the chipotle hollandaise over the egg and sprinkle with the chopped parsley.
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22
Serve immediately.
