Recipe: Classic Eggs Benedict

Fill a large, shallow pan with water and bring to a simmer. Add white vinegar. Crack one egg into a small bowl. Swirl the water with a spoon and carefully slide the egg into the center. Let it cook for about 3 minutes until the whites are set but the yolk is still runny. Remove with a slotted spoon and place on a paper towel to drain excess water. Repeat with the remaining eggs.

Split the English muffins and toast them until golden brown. Place the Canadian bacon in a non-stick skillet and cook over medium heat until browned and crispy on the edges.

Melt the butter in a small saucepan over low heat. In a blender, combine the egg yolks and lemon juice. Blend on high speed for a few seconds, then slowly pour in the melted butter while blending continuously. Season with salt and pepper and blend until smooth and creamy.

Place the toasted English muffin halves on a plate. Top each half with a slice of Canadian bacon, followed by a poached egg. Drizzle the hollandaise sauce over the eggs and garnish with chopped parsley.