Traditional Eggs Benedict

Ingredients:

• 1 teaspoon vinegar
• 4 eggs
• 4 thin slices Canadian bacon
• 2 English muffins
• 3 egg yolks
• 1 tbsp. hot water
• 1 tbsp lemon juice
• 110 g unsalted butter, melted and hot
• Paprika
• Chopped parsley

Preparation:

1. In a large skillet, bring 2 inches of water to a boil and add the vinegar. Crack one egg into the cup. Reduce the heat to a gentle simmer and quickly pour the egg into the water. Quickly add the remaining eggs. Cook for 4-5 minutes. The whites should be set and the yolks should remain runny. Using a slotted spoon, transfer the eggs to a paper towel to dry.
2. Fry the bacon in a nonstick skillet. Toast the English muffins until golden brown.
3. Hollandaise sauce:
   
   Combine the yolks, hot water, and lemon juice in a blender. Blend for 1 minute. Without stopping the blender, pour in the butter through the open hole in the blender lid. Season with salt and pepper and keep the sauce warm.
4. Assembly:
   
   Top each bun with bacon and a poached egg. Drizzle with warm sauce and sprinkle with paprika and chopped parsley.
   
   Vegetarian option:
   
   Replace the ham with poached spinach and grilled tomatoes.