Eggs Benedict

Ingredients

• Chives (for garnish)
• Salt and pepper (to taste)
• White vinegar (1 tablespoon)
• Butter (2 tablespoons)
• Hollandaise sauce (1/2 cup)
• Canadian bacon (4 slices)
• Eggs (4)
• English muffins (2)

Instructions

1. Preheat the oven to 350°F.
2. Slice the English muffins in half and toast them in the oven until golden brown.
3. In a large pot, bring water to a simmer. Add white vinegar and a pinch of salt.
4. Crack each egg into a small bowl or ramekin.
5. Create a gentle whirlpool in the simmering water and carefully slide the eggs, one at a time, into the center of the whirlpool.
6. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.
7. While the eggs are poaching, heat a skillet over medium heat and cook the Canadian bacon slices until lightly browned.
8. To assemble, place a toasted English muffin half on a plate, top with a slice of Canadian bacon, and carefully place a poached egg on top.
9. Drizzle hollandaise sauce over the eggs and garnish with chopped chives.
10. Repeat the process for the remaining English muffin halves and eggs.
11. Serve immediately and enjoy!