Eggs Benedict

Instructions

1. 1

   Split the English muffins in half and toast them until golden brown.

2. 2

   In a skillet over medium heat, cook the Canadian bacon until it is browned on both sides. Set aside.

3. 3

   Fill a large saucepan with about 3 inches of water and bring to a simmer. Add the white vinegar.

4. 4

   Crack each egg into a small bowl, then gently slide each egg into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.

5. 5

   In a small saucepan, melt the unsalted butter over low heat.

6. 6

   In a blender, combine the egg yolks and lemon juice. Blend on high speed for a few seconds.

7. 7

   With the blender running, slowly drizzle in the melted butter until the sauce is thick and creamy. Season with salt and pepper to taste.

8. 8

   To assemble, place two halves of the toasted English muffins on each plate. Top each half with a slice of Canadian bacon, a poached egg, and a generous spoonful of hollandaise sauce.

9. 9

   Serve immediately and enjoy your Eggs Benedict!