Salsa Verde Eggs Benedict

• 2 teaspoons distilled white vinegar
• 2 English muffins, split and toasted
• 2 teaspoons butter
• 4 slices Canadian bacon
• 4 large eggs
• 4 slices cheddar cheese
• 1 cup fresh salsa verde
• 1/4 cup sliced black olives
• 2 tablespoons chopped green onion or cilantro leaves

1. Bring vinegar and 1 qt. water to a simmer in a pan over medium heat.
2. Meanwhile, spread muffins with butter. Top each with a slice of bacon.
3. Reduce heat under water to low. Crack eggs one at a time into a small bowl or ramekin and slip into water. Cook until whites are set but yolks are still runny, about 8 minutes. Using a slotted spoon, transfer eggs to muffins.
4. Top each egg with a slice of cheese and the salsa, olives, and green onion.

white vinegar, muffins, butter, bacon, eggs, cheddar cheese, fresh salsa verde, black olives, green onion

Taken from www.myrecipes.com/recipe/salsa-verde-eggs-benedict (may not work)