![\"\"](\"http:\/\/thelehighacresgazette.com\/news\/wp-content\/uploads\/2012\/04\/Eggs-Bebedict.png\" "\\"Eggs")
<\/a>Start with Eggs Benedict.<\/p>\nINGREDIENTS<\/p>\n
2\u00bd Cups cut-up fully cooked smoked ham<\/p>\n
10 Poached Eggs<\/p>\n
\u00bc Teaspoon pepper<\/p>\n
DIRECTIONS<\/p>\n
Pour enough water into 2 large skillets to reach a depth of about 3 inches, and divide the vinegar between them. Bring both skillets to a gentle simmer over medium heat. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.<\/p>\n
While the eggs are poaching, melt the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about a minute on each side.<\/p>\n
To serve, toast the English muffin halves and divide them among 6 warmed plates. Top each half with a slice of Canadian bacon, and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with the chives.<\/p>\n
Serve immediately.<\/p>\n