Classic Eggs Benedict

• 1 t. White Vinegar
• cold eggs
• English muffins, split and toasted
• Canadian bacon, warmed

In a skillet with high sides, bring 2-3 inches of water and vinegar to a boil.  Reduce heat; simmer gently.  For each egg, break the cold eggs into a custard cup or saucer.  Hold the dish close to the water surface, slip the egg into the water. {This is called poaching an egg}

 Cook 4 eggs at a time, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken.  With a slotted spoon, remove each egg. Repeat with remaining eggs.

 Top the toasted English muffin and warmed Canadian Bacon with the poached egg.

Top with Hollandaise Sauce. 

Hollandaise Sauce:

• 3 egg yolks
• 1/4 c. water
• 2 T. lemon juice
• 1/2 c. cold butter, cut into 8 pieces
• 1/8 t. salt
• 1/8 t. paprika
• dash of salt

In a small heavy sauce pan or double boiler, whisk together the egg yolks, water and lemon juice.  Cook and stir over low heat until mixture begins to thicken, bubbles around edges and reaches 160 degrees, about 20 minutes.  

Add butter to yolk mixture, one piece at a time, whisking after each addition until butter is melted.  Remove from the heat; stir in the paprika, salt and pepper.  Serve immediately.

{Tip: for a quick fix, a simple Hollandaise Sauce mix packet works great as well}

Bon Appetite!