Eggs Benedict

1. 1

   Fill a large frying pan with water to a depth of 2in (5cm).

2. 2

   Add the vinegar and bring to a simmer over medium heat.

3. 3

   When tiny bubbles appear at the bottom of the pan, carefully crack 4 eggs, one by one, into each pan.

4. 4

   Cook for 1 minute.

5. 5

   Remove from the heat and let stand for exactly 6 minutes.

6. 6

   Remove the eggs, using a slotted spoon, and drain on paper towels.

7. 7

   Meanwhile, split each muffin in half and toast.

8. 8

   Butter each muffin half and place 2 on each serving plate.

9. 9

   Top each half with a poached egg and spoon the hollandaise over the top.

No additional tips available.