• 4 pieces of Canadian bacon
• 4 eggs
• 2 teaspoons Champagne Vinegar
• 2 English Muffins
• Paprika

Instructions:

• Make Hollandaise (Aioli made by Matt) ahead of time and set aside.
• Heat a large skillet on medium low heat. Add the slices of Canadian bacon. Slowly fry, turning occasionally, until browned on both sides
• While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a simmer.
• One egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking.
• Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon
• Toast English muffins. As soon as all the eggs are in the poaching water, begin toasting your English muffins.
• Top the muffin with a slice of Canadian bacon. Put a poached egg on top of the bacon, then pour Aioli on top. Sprinkle some paprika and serve immediately.

--- Picture by OliveOilChef