Eggs Benedict

Eggs Benedict:

English Muffin

Fresh Eggs

Hollandaise sauce


White Vinegar

In a deep skillet fill three fourths with water.  Add ¼ cup of white vinegar and bring to a boil.  Once the water is boiling, reduce heat to stop the boil.  This is when you need to poach the eggs.  While your egg is poaching, lightly toast your English muffin and place on a plate.  In a second skillet sear your ham about 30 seconds on each side with a little butter.  Place the ham on top of the muffin.  Next take your poached egg out of the water, drain with a slotted spoon, and place on top.  Cover with Hollandaise Sauce. (For this morning's recipe I used packaged sauce.  The link to the left is for a recipe if you want to make it on your own.)

Garnish with strawberries and chives.