Eggs Benedict Recipe. The extra special breakfast dish. Four layers of goodness from the crunchiness of the English muffin, the salty sweetness of Canadian bacon, the fluffiness of a poached egg, and the creamy richness of the hollandaise sauce. If you're looking for a special breakfast for that special someone this is it.

1. Take an English muffin and split in half. Toast each half and spread with butter. Place on a plate.
2. Pour the water into a saucepan. Add the salt and white distilled vinegar. Bring to a simmer over medium heat. Do not bring to a boil.
3. Break the egg one at a time onto a plate. Slowly slide the egg into the simmering water. Repeat with additional eggs.
4. Simmer the eggs for 3 to 5 minutes or until the whites have coagulated and the yolks are still soft. While the eggs are simmering heat a small sauté pan and warm the Canadian bacon. Place one of the warmed Canadian bacon slice on an English muffin half.
5. Using a slotted spoon remove the eggs one at a time and drain well. Place the egg on top of the Canadian bacon slice.
6. Ladle the hollandaise sauce over the egg and serve immediately.

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Eggs Benedict Recipe. The extra special breakfast dish. Four layers of goodness from the crunchiness of the English muffin, the salty sweetness of Canadian bacon, the fluffiness of a poached egg, and the creamy richness of the hollandaise sauce. If you're looking for a special breakfast for that special someone this is it.