Perfect eggs benedict
1. To poach the eggs, pour 2 tablespoons of white vinegar into the poaching water. Bring the water to a boil, then reduce temperature, until it reaches a gentle simmer.
2. Gently crack open eggs one at a time into water.
3. Poach the eggs for 3 minutes, spooning the simmering water over the eggs.
4. When the whites become opaque and feel firm to the touch, gently remove eggs with a slotted spoon and lay
them on sheets of paper towel to dry. Fry the slices of bacon. Toast the English muffins. Butter one side of an English muffin. Top with 1 slice of bacon. Put a poached egg on top of the bacon, then pour some Maille® Hollandaise Sauce over. Sprinkle some parsley or chives over it all and serve immediately.
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