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Eggs Benedict

Eggs Benedict

1 cup vinegar
8 eggs
8 bacon
4 muffins
2 chopped  chives
Roasted Potatoes

In a large saucepan, bring vinegar and 16 cups water to a boil over high heat. Reduce heat to a low simmer. Crack each egg into an bowls. Working in two batches, gently drop eggs, one at a time, into simmering water and cook for 2 minutes. Using a slotted spoon, transfer eggs to a plate to drain. Repeat process until all eggs are cooked. Let water continue to simmer. Heat a medium skillet over medium high heat. Cook bacon for one minute on each side, remove from heat and cover to keep warm. Return eggs to simmering water until heated through, about 1 minute. Place each muffin face up on a plate. Top each muffin half with a slice of bacon and a poached egg. Top eggs with Hollandaise sauce and garnish with chives. Serve immediately with roasted potatoes. 

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