Ingredients (for 2 servings):

• 2 English muffins, split and toasted
• 4 large eggs
• 4 slices of Canadian bacon or ham
• Hollandaise sauce (store-bought or homemade)
• Fresh chives or parsley for garnish (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Hollandaise sauce according to the package instructions or your preferred homemade recipe.
2. Poach the eggs: Fill a large, shallow pan with water and bring it to a simmer. Add a splash of vinegar. Carefully crack the eggs into the simmering water, one at a time. Poach for about 3-4 minutes until the whites are set but the yolks are still runny.
3. While the eggs are poaching, heat the Canadian bacon or ham slices in a separate skillet over medium heat until they are heated through.
4. Assemble the Eggs Benedict: Place the toasted English muffin halves on two plates. Top each half with a slice of Canadian bacon or ham, a poached egg, and a generous spoonful of Hollandaise sauce.
5. Garnish with fresh chives or parsley, if desired. Season with salt and pepper to taste. Serve immediately and enjoy!