Eggs Benedict

Directions

1. 1
   Fill a large frying pan with water to a depth of 2in (5cm).
2. 2
   Add the vinegar and bring to a simmer over medium heat.
3. 3
   When tiny bubbles appear at the bottom of the pan, carefully crack 4 eggs, one by one, into each pan.
4. 4
   Cook for 1 minute.
5. 5
   Remove from the heat and let stand for exactly 6 minutes.
6. 6
   Remove the eggs, using a slotted spoon, and drain on paper towels.
7. 7
   Meanwhile, split each muffin in half and toast.
8. 8
   Butter each muffin half and place 2 on each serving plate.
9. 9
   Top each half with a poached egg and spoon the hollandaise over the top.