Eggs Del Monico

Instructions

1. Fill a large saucepan with water and bring it to a gentle simmer over medium heat. Add the white vinegar to the water.

2. While the water is heating up, toast the English muffins until they are golden brown. Place the Canadian bacon slices on a separate pan over medium heat and cook until slightly crisped on both sides.

3. Crack each egg into a small ramekin or cup. This will make it easier to slide the eggs into the simmering water.

4. Using a spoon, create a gentle whirlpool in the saucepan of simmering water. Carefully slide each egg into the center of the whirlpool. This spinning motion will help the eggs keep a nice shape.

5. Poach the eggs for about 3-4 minutes for a perfectly runny yolk or longer if you prefer them more well-done. Remove the eggs with a slotted spoon and drain any excess water on a paper towel.

6. To assemble, place a toasted English muffin half on a plate, followed by a slice of Canadian bacon on top. Gently place a poached egg on the bacon.

7. Spoon hollandaise sauce generously over the poached egg. Sprinkle with chopped chives, salt, and pepper to taste.

8. Repeat the process for the remaining eggs.

9. Serve the Eggs Del Monico immediately while still warm. Enjoy the creamy yolks mixing with the tangy hollandaise sauce and the savory Canadian bacon, all held together by the crisp English muffin.