Eggs Benedict

Fill a large saucepan with 2-3 inches of water. Bring the water to a boil and add the white vinegar.

Reduce the heat to a gentle simmer. Crack one egg into a small bowl or cup and carefully slide it into the simmering water. Repeat with the remaining eggs.

Poach the eggs for about 3-4 minutes. Remove them from the water with a slotted spoon and drain on a paper towel.

While the eggs are poaching, preheat a skillet over medium heat. Cook the Canadian bacon slices until heated through, about 2 minutes per side.

Toast the English muffin halves until golden brown.

To assemble, place a slice of Canadian bacon on each toasted English muffin half. Carefully place a poached egg on top of each slice of bacon.

Drizzle a generous amount of hollandaise sauce over each poached egg. Season with salt and pepper to taste.

Garnish with chopped fresh chives.

Serve immediately and enjoy!