Ingredients

• 4 English muffins, store bought or homemade and cut in half
• 8 eggs
• 16 slices Canadian bacon or ham
• 1 tablespoon white wine vinegar
• 1 cup hollandaise sauce
• chopped parsley, for garnish
• paprika, for garnish

Instructions

Refer to the previous recipes on the Culinary Scene for homemade English muffins and hollandaise sauce.

Butter the split English muffins and put them in the pan. Add the Canadian bacon to the pan as well.

Fill a large saucepan with 2-3 inches of water and bring to a boil on the Wolf Burner. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer.

Take a larger spoon and make a gentle whirlpool in the water.

Crack an egg into a small bowl then gently slip the egg into the simmering water. Hold the bowl just above the surface of the water so the egg falls gently in. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 - 3 minutes. Remove the eggs from the water with a slotted spoon.

Build the eggs benedict by laying down the toasted English muffins, toasted side up, followed by 2 slices of warm Canadian bacon. Top with the poached eggs and a tablespoon of hollandaise sauce drizzled over the eggs. Garnish with chopped parsley and a sprinkle of paprika.