Eggs Benedict

Eggs Benedict is a classic breakfast dish consisting of poached eggs, Canadian bacon, and hollandaise sauce served on toasted English muffins.

Ingredients - Serves 2

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