Classic Eggs Benedict with Hollandaise Sauce
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and place ham on top. Bake 5 min.
Meanwhile, bring a wide shallow saucepan two-thirds full of water to a boil. Add vinegar and reduce the heat until the water is just simmering. Break one egg into a small bowl. Stir water so that it is swirling and quickly pour in egg. Poach egg in simmering water for 4 min. Lift out using a slotted spoon and place on a paper towel-lined plate. Press lightly with a fingertip. The white should be firm and yolk soft. Repeat process with each remaining egg.
Toast English muffin halves. Top each half with slice of warmed ham, poached egg and 1 tbsp (15 mL) hollandaise sauce (see recipe below). If desired, transfer to a baking sheet and warm under the broiler until golden brown. Garnish with sprig of parsley or sprinkling of paprika.