Eggs Benedict

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1. 1Step 1: Brown the Canadian bacon in a skillet, then set aside.
2. 2Step 2: Split and toast the English muffins.
3. 3Step 3: Prepare the Hollandaise sauce and keep warm until ready to serve.
4. 4Step 4: Poach the eggs: Fill a shallow saucepan with 1 1/2 inches of water and bring to a low boil. Stir in salt and vinegar. Crack the eggs into individual bowls. Once the water is at a low boil, reduce heat to barely a simmer and gently slide the eggs into the water one at a time. Cook for 2-3 minutes for a semi-soft yolk, or 3-4 minutes for a firmer yolk. Gently remove the eggs one at a time with a large slotted spoon or skimmer and place on a plate lined with paper towels.
5. 5Step 5: When ready to serve, plate the English muffins cut side up and place two slices of Canadian bacon on each muffin half. Top each with a poached egg and drizzle warm Hollandaise sauce over the egg. Optionally garnish with freshly chopped dill or parsley.