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Eggs

Pharonise Eggs Benedict

1 Hollandaise sauce James's Hollandaise Sauce SS5
1 tablespoon cider OR
1 tablespoon white wine vinegar
2 English muffins, split
melted butter
4 fresh eggs
4 slices Canadian bacon
Fresh parsley and paprika, optional


FOR EGGS BENEDICT: 

Boil 1 to 2 inches water and 1 tablespoon vinegar in a deep, covered skillet. Reduce heat to Medium-Low to maintain a gentle simmer. While water heats, split muffins and place on a baking sheet; brush with melted butter and set aside. Crack eggs into 4 small cups and set aside. Heat oven to Broil. Heat a large, non-stick skillet over Medium heat. Warm Canadian bacon 3 minutes per side. While bacon heats, gently slide eggs into simmering water. Cook 4 to 5 minutes to poach until whites set and centers just begin to set. Adjust heat to maintain a simmer, as needed. Toast muffins under broiler about 2 minutes until lightly browned. Transfer muffins to a plate and top with bacon. Remove eggs from water with a slotted spoon. Hold spoon against a clean dishtowel to drain. Place eggs over bacon. Top with hollandaise sauce. Sprinkle with finely chopped parsley and paprika, if desired, and serve immediately.

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