6 Rouses Brown Eggs
2 1.75-ounce packs Melissa’s Hollandaise Sauce, heated in a small skillet
6 slices Hormel Canadian Bacon
3 whole Thomas’ English Muffins, split in half
1 tablespoon of white vinegar
Salt and pepper, to taste
Heat a medium skillet over medium heat. Place 6 slices of the Canadian bacon in the skillet, and cook on medium until your preferred degree of doneness is reached. Remove browned Canadian bacon from heat and set aside.
Separate 3 English muffins in half; toast all 6 pieces.
Prepare the poached eggs: Fill a medium, deep pot with cold water. Add 1 tablespoon of white vinegar to the water.
Crack 6 eggs into 6 small bowls. You will want to crack your eggs individually and keep them separated.
Place the deep pot of water on a burner over high heat, and bring the water almost up to the boiling point. You don’t want the water to boil; the temperature should be right below a simmer, about 180ºF.
Give the water a swirl with a spoon so there’s a gentle whirlpool action. As the water is still whirling, carefully drop the eggs into the water one by one.
Allow the eggs to cook for two or three minutes, until the whites are set. Using a slotted spoon, carefully remove each egg from the water. Drain them on paper towels.
Now, plate the eggs Benedict: Set two toasted halves of each English muffin, side by side and open-faced, on each of three plates.
Place a slice of cooked Canadian bacon on each of the 6 halves, then top each with one poached egg per muffin.
Ladle warmed sauce over each egg, and season with salt and pepper to taste.