Eggs Benedict

Ingredients -

10 pieces Eggs 
20 pieces English Muffins 
20 slices Canadian Bacon 
1 cup Hollandaise Sauce
Salt to taste
1 cup Distilled White Vinegar

Procedure -

Poached Eggs:
Put water on to heat in braiser/brat pan. Add vinegar to an approximate ratio of 20 parts water to 1 part vinegar. Bring water to 180 F (82C). Break each egg into a clean cup and slide carefully into the poaching water. Cook until the whites are set and opaque but the yolks still runny. Remove the eggs from the water with a slotted spoon, serve immediately or plunge into ice water.
Eggs Benedict:
Split and toast the muffin. Quickly heat the Canadian bacon, place a slice on each muffin half. Drain the egg (make sure egg not
overcooked) on paper towels and lay on top of the Canadian bacon. Ladle hollandaise sauce over each egg. Serve immediately.