Eggs Benedict

Ingredients

• 2 English muffins, split and toasted
• 4 eggs
• 1 packet of hollandaise sauce mix
• 2 tablespoons of white vinegar
• 4 slices of Canadian bacon or ham
• Salt and pepper to taste
• Fresh chives or parsley for garnish (optional)

Instructions

1. Prepare the hollandaise sauce according to the instructions on the packet. Typically, you'll need to whisk the contents of the packet with water or milk in a saucepan and heat it gently until thickened. Set the sauce aside and keep it warm. Fill a large saucepan with water, add white vinegar, and bring it to a gentle simmer over medium heat.
2. While the water is heating, cook the Canadian bacon or ham slices in a separate pan until heated through. Set them aside.
3. To poach the eggs, crack one egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water with a spoon, then carefully slide the egg into the center of the whirlpool. Repeat this process with the remaining eggs.
4. Allow the eggs to poach for about 3-4 minutes until the whites are set but the yolks are still slightly runny. Adjust the cooking time to achieve your desired level of doneness. Using a slotted spoon, carefully remove the poached eggs from the water and place them on a paper towel to drain excess water.
5. To assemble, place a slice of Canadian bacon or ham on each toasted English muffin half. Top each slice with a poached egg.
6. Spoon the warm hollandaise sauce generously over each poached egg. Season with salt and pepper to taste.
7. Garnish with fresh chives or parsley, if desired.