Heat a large pot with water and bring to a simmer, then mix in the vinegar. Carefully crack an egg in a small bowl, without breaking the yolk, then gently slide the egg into the simmering water. Allow to cook for 3-3 1/2 minutes, then gently remove using a spider (or slotted spooand place on a plate lined with paper towels to drain. The yolks should not be fully cooked, but should be runny. Depending on the size of your pot, you should be able to cook 3-4 eggs at a time. Repeat the process until all the eggs have been cooked.
While the eggs are poaching, heat the Canadian Bacon, and slice open and lightly toast the drop biscuits or bagels.
To Assemble the Eggs Benedict
For each plate, take 2 halves of the Drop Biscuits, Bagels or 90 second bread and place on a plate, cut side up. Add a slice of Canadian Bacon on top along with a poached egg and drizzle the Hollandaise sauce over the top. You can add a pinch of salt, smoked paprika, cayenne pepper or fresh chopped parsley if you'd like.
If the Hollandaise sauce gets too thick, add in a tiny bit of boiling water and whisk. This should loosen up the sauce perfectly.*Macros are not provided because they will vary greatly, depending on what you choose to serve your Eggs Benedict with.
Content from ketocookingchristian.com including images and text, is protected by the US and International copyright laws. Content may be viewed and printed for personal, non-commercial use.