Eggs Benedict

Ingredients

4 eggs
1 tsp vinegar or lemon juice
8 slices Canadian Bacon
2 English Muffins
Hollandaise Sauce

Directions

Fill a medium skillet to a depth of about 1 inch with water. Add the vinegar or lemon juice. Heat the water over high heat until just simmering, when the bubbles just start breaking the surface of the water. Turn the heat down to medium.

While waiting for the water to simmer, heat the canadian bacon in a small skillet over medium heat.

Split the english muffins, and toast them. When done, place each half on a plate, and put 2 slices of the canadian bacon on each.

Carefully break an egg into a glass, and then slide the egg into the simmering water, repeat with the remaining eggs. Simmer for 3-5 minutes. Remove the eggs with a slotted spoon, draining well, in the same order that you added them to the water. Place the cooked eggs on top of the canadian bacon.

Pour the hollandaise sauce over the eggs, and serve.

Makes 4 servings

Recipe submitted by Tim Sousa