Eggs Benedict

1. 1

   Gently heat the hollandaise sauce in a small saucepan with the butter and keep warm.

2. 2

   Pour 4 cups water into a large deep skillet and bring to a boil on medium heat. Add the vinegar. Break an egg into a cup, then slide it carefully into the boiling water. Repeat with the remaining eggs. Cook each egg for about 3 mins, using a spoon to carefully coat the yolk with the egg whites as they are cooking. Remove the eggs with a slotted spoon and drain on paper towels.

3. 3

   Toast the English muffins. Top each with one slice of ham and poached egg. Spoon the hollandaise sauce over the top and garnish with some freshly ground pepper.

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