EGGS BENEDICT

Serves: 4-6

■ Water

■ 2 tbsp (30 ml) vinegar

■ 1 tbsp (15 ml) salt

■ 8 eggs

■ 8 slices cooked back bacon, sautéed

■ 4 whole wheat English muffins, halved and toasted

■ Hollandaise sauce (recipe below)

■ Chopped fresh parsley, optional

1. Fill a medium saucepan twothirds full with water. Stir in vinegar and salt; bring to a boil. Reduce heat to a simmer.

2. Working in batches, crack each egg into a custard cup and carefully pour egg into simmering water. Poach eggs to desired doneness, about 3-5 minutes for soft poached eggs and 7-10 minutes for firm poached eggs. Remove eggs with a slotted spoon; drain eggs.

3. Place 1 slice of back bacon on each muffin half. Top each piece of back bacon with a poached egg. Pour about 3 tbsp (45 ml) of hollandaise sauce over each poached egg. Sprinkle with parsley.

PHOTOS: ATCO BLUE FLAME KITCHEN Eggs Benedict is a brunch classic that dad will love, and this recipe makes it easier to prepare and serve.