2 cups water
1/4 cup white vinegar
1/4 teaspoon kosher salt
6 large eggs
3 English muffins or large biscuits
Hollandaise Sauce

In a frying pan, bring water, vinegar and salt to a boil. Gently crack two of the eggs into a custard cup. (Be sure the eggs are fresh, or the yolk is more apt to break.)

Lower the egg into the boiling water, against the side of the pan. Cook for about 3 minutes, or until the whites, but not the yolks, have set. Poach the remaining eggs, two at a time, in the same way.

Meanwhile, split and toast the English muffins or biscuits (Pillsbury Grands are the right size - or use homemade biscuits cut to English muffin size).

Place a poached egg on each muffin or biscuit half and top with Hollandaise sauce. Serve hot.

Variation: Place a slice or two of freshly cooked bacon on the biscuit and position the egg on top. Ladle the Hollandaise over the egg.

Submitted by: CM