Eggs BenedictWorld Renowned Dish, and for a Reason!

• 4 cups water
• 2 tablespoons white vinegar
• 2 large eggs
• 2 slices whole-grain bread
• 2 slices Canadian bacon, or ham slices trimmed and cut into 3-inch circles
• 3 tablespoons hollandaise sauce (see page 317 and 318)

1. Bring the water and vinegar to a simmer in a 2-quart saucepan.
2. Crack each egg into a small bowl, slide into the water, and cook at a bare simmer for about 4 minutes, until the eggs are set.
3. While the eggs poach, toast the bread and cut each slice into a 3-inch circle.
4. Warm the Canadian bacon or ham for about 1 minute per side in a nonstick skillet.
5. On each toast round, layer a slice of bacon or ham, and a poached egg.
6. Drizzle each with 1 1/2 tablespoons hollandaise sauce.
7. Serve immediately.

water, white vinegar, eggs, bread, bacon, hollandaise sauce

Taken from www.epicurious.com/recipes/food/views/eggs-benedict-world-renowned-dish-and-for-a-reason-391418 (may not work)