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Heat the oil in a medium nonstick skillet over low heat until slightly shimmering, about 5 minutes. Crack an egg into a small ramekin and slowly add it to the skillet; repeat with the other egg ...

Bring a large saucepan of water to a boil over medium-high heat. Carefully add the eggs and boil for 9 to 10 minutes. Using a spider or slotted spoon, remove the eggs to an ice bath to cool ...

Lightly beat the eggs, 3/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Melt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and ...

Repeat with the remaining 4 eggs. Melt the butter in a large skillet over medium-high heat. Add the Canadian bacon and cook until lightly browned and warmed through, 1 to 2 minutes per side.

Set aside 2 tablespoons of the Parmesan. Sprinkle the remaining Parmesan in an 8-inch ring around the edge of a large nonstick skillet, leaving a 7-inch empty circle in the center.

Repeat with remaining eggs. Place the 4 filled ramekins onto a baking sheet and transfer to the oven. Bake until eggs are just beginning to set up and become opaque, 9 to 10 minutes.

For the poached eggs: Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a steady simmer over medium-high heat. Crack 4 eggs into small cups or glasses.