Ingredients

• 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

Instructions

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