Ingredients

2 Tbsp	White vinegar
4 pieces	Bacon
2 Tbsp	Chopped parsley
4	Eggs
2	English muffins
1 knob	Butter
1 jar	Maille ® Hollandaise sauce

Directions

1.To poach the eggs, pour 2 tablespoons of white vinegar into the poaching water. Bring the water to a boil, then reduce temperature, until it reaches a gentle simmer.

2.Gently crack open eggs one at a time into water.

3.Poach the eggs for 3 minutes, spooning the simmering water over the eggs.

4.When the whites become opaque and feel firm to the touch, gently remove eggs with a slotted spoon and lay

them on sheets of paper towel to dry. Fry the slices of bacon. Toast the English muffins. Butter one side of an English muffin. Top with 1 slice of bacon. Put a poached egg on top of the bacon, then pour some Maille® Hollandaise Sauce over. Sprinkle some parsley or chives over it all and serve immediately.

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