Bagel and Lox Eggs Benedict

A twist on the classic Eggs Benedict, this recipe uses bagels and lox instead of English muffins and ham.

Ingredients - Serves 4

Toast the bagels until they are golden brown.
Place two slices of lox on each bagel half.
Bring a pot of water to a simmer and add the vinegar.
Crack the eggs into the water and poach for 3-4 minutes, until the whites are set but the yolks are still runny.
Remove the eggs with a slotted spoon and place on top of the lox.
Drizzle the hollandaise sauce over the eggs.
Garnish with fresh dill, salt, and pepper.
Serve immediately.