Eggs Benedict

Fill a pot halfway with water. Bring the water to a low simmer. Stir the vinegar into the water. While the water is heating, make the hollandaise.

Melt the butter over low heat in a small saucepan - do not let it boil. Then remove from the heat. Whisk in the egg yolks and half of the lemon juice. Return the saucepan to the heat, while whisking continuously, until the sauce becomes very thick. Remove from the heat immediately. Add more lemon juice to taste and season with salt and pepper. Set aside. (The sauce should be thick, buttery, lemony, and just lightly salty.)

Toast the English muffins in a toaster oven.

Brown the Canadian bacon on both sides in a non-stick pan over medium heat.

Poach the Eggs: Crack the eggs into a bowl. Gently place the eggs into the simmering water. You can poach multiple eggs at once, being careful not to overcrowd the pan. Cook the eggs in the water for 3 - 4 minutes. Remove the eggs with a slotted spoon. While the eggs are poaching, toast the English muffins and brown the Canadian bacon.

Place the canadian bacon on the english muffin halves, top with poached eggs.

Make the Latte: Heat the chai concentrate and milk in a saucepan. Simmer on low for 4 - 5 minutes, stirring occasionally.

Pour the heated chai latte into a French press or use a frother or whisk. Place the lid on the French press and move the plunger up and down 20 times. Make sure to hold onto the lid as you move the plunger. The Chai latte will double in volume. Alternatively use a frother or whisk by hand until the latte doubles in volume. Pour the chai latte into mugs. Add sugar to taste if needed. Dust with cinnamon.

Serve the eggs benedict topped with hollandaise and the chai latte alongside. Enjoy your breakfast!