Eggs Benedict

Ingredients

• 2 Large FARMHOUSE EGGS®
• 1 teaspoon vinegar
• 4 oz lox
• 2 English Muffins
• 1/4 cup spinach
• 1/2 cup hollandaise sauce

Preparation

1. Toast English muffins in toaster or toaster oven.
2. Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer and add vinegar.
3. Gently crack eggs into simmering water.
4. Allow eggs to cook for 2 1/2 – 3 minutes. Yolks should still be soft in the center while whites are fully set.
5. Remove eggs from water with a slotted spoon and set on a warm plate.
6. To assemble, top each muffin with spinach and lox, followed by a poached egg.
7. Heat hollandaise sauce and drizzle over assembled muffins.