Traditional Eggs Benedict

• 1 teaspoon vinegar
• 4 eggs
• 4 thin slices Canadian bacon
• 2 English muffins
• 3 egg yolks
• 1 tablespoon hot water
• 1 tablespoon lemon juice
• 1 stick unsalted butter, melted and hot
• Salt and pepper
• Paprika
• Chopped parsley

1. In a large skillet, bring 2 inches of water and the vinegar to a boil.
2. Crack one egg into a glass.
3. Reduce water to a simmer and pour egg into water in one quick motion.
4. Quickly add remaining eggs.
5. Let eggs cook for 4-5 minutes.
6. The white should be firm but the yellow should be runny.
7. Remove eggs with a slotted spoon and drain on a paper towel.
8. In a non-stick skillet heat the bacon until warm.
9. Toast the English muffins until golden.
10. For the sauce: Place yolks, water and lemon juice into blender.
11. Blend for 1 minute.
12. With blender running, pour butter through open hole of blender lid.
13. Season with salt and pepper and keep warm.
14. To assemble eggs benedict: Top each muffin with bacon and a poached egg.
15. Pour warm sauce over and garnish with paprika and chopped parsley.
16. Alternatives: Vegetarian: Substitute wilted spinach and a grilled tomato for the ham.

vinegar, eggs, thin slices canadian bacon, muffins, egg yolks, water, lemon juice, unsalted butter, salt, paprika, parsley

Taken from www.foodnetwork.com/recipes/traditional-eggs-benedict-recipe.html (may not work)