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.

In a mixing bowl, toss the fresh arugula with olive oil, lemon, salt, and pepper to taste until evenly coated.

Serve the eggs benedict topped with hollandaise, arugula salad, banana and orange juice.