In abowlfit for astand mixer, combine water, honey, and yeast. Let sit for 5 minutes. In a separate small bowl, combine almond milk and 1 tsp vinegar, let sit. Add Ketonia mix to the yeast water along with the butter, oil, and salt.

Attach the paddle to your stand mixer and mix ingredients on low until just combined. Then increase the speed to medium and beat for 5 minutes. The dough should be wet and sticky but smooth.

Spray anairtight containerwithnonstick sprayand place your dough inside. Let rest in refrigerator overnight.

Once the dough has rested overnight, empty it onto the counter and divide the dough into 8 equal sections*. Roll each section into a ball and press them slightly flat. Place them on theskilletyou will be cooking them on (unheated) and if you have english muffin rings, you will put them on now. Cover with saran wrap and a kitchen towel. Let rise for 1 hour.

After you have let your dough rise, begin to heat the skillet on medium-low, about 300*. Cook each side for about 12 minutes. You can remove the rings when you flip them. Cook for a total of 24 minutes or until the internal temperature reaches 205-210*. Let cool completely before slicing. Freeze what your not using for up to 2 months.

On adouble boiler*,whiskyour egg yolks and vinegar. Whisk briskly until it starts to foam but make sure it doesn't get too hot and cook the eggs. Remove the bowl off the heat and slowly whisk in your melted butter. Whisk until completely combined and has a thick consistency. Mix in the salt, pepper, and lemon juice to taste. If the sauce is too thick, add some water.

Over medium heat, add a little bit of butter to afrying panand fry the slices of canadian bacon until crispy, set aside. On the same pan, toast your halved english muffins on both sides. add more butter if desired.

While your toasting your english muffins, bring a pot of water to a boil and add white vinegar to the water. Break an egg into a small bowl or cup. Mix the simmering water slightly to create a swirl and gently place your egg directly into the water. Let it cook for about 3 minutes or until it floats up the to top. Remove the egg with a slotted spoon and set on a paper towel to dry while you cook the rest of the eggs.

Place english muffins, cut side up, and top with crispy canadian bacon and a poached egg. Cover with hollandaise sauce and sprinkle with paprika