Eggs Benedict

Yield: 1 Serving

Ingredients:
1 English muffin, split
2 slices ham or Canadian bacon, 1/4-inch thick
salt, to taste
1 fluid ounce vinegar
2 eggs
4 fluid ounces Hollandaise Sauce
1 tsp. fresh tarragon, chopped
garnish (truffle slices, mushroom slices, or black olive halves)

Method:

1. Toast the English muffin.
2. Saute or griddle the ham or Canadian bacon slices until hot.
3. Bring 1 quart water to a boil and add the salt and vinegar.  Add the eggs and poach until done.
4. Place the muffins on a plate and top with ham or Canadian bacon.  Place the eggs on the ham/bacon and cover with Hollandaise.
5. Garnish each egg with desired garnish and serve immediately.

From On Cooking: a textbook of culinary fundamentals