Good morning with Benedict Eggs

2 cups distilled white vinegar

2 1/2 tsp. salt, plus more to taste

1 tbsp vegetable oil

8 slices Canadian bacon

3 eggs yolks

1 tbsp plus 1 tbsp fresh lemon juice

1/4 tsp Tabasco

8 tbsp unsalted butter, melted

8 eggs, cracked into separate small bowls

4 English muffins, pulled apart bu hand and toasted

Paprika or cayenne, for garnish

Bring 16 cups water to a boil in a tall 6-quart saucepan over high heat. Add 2 tsp salt and vinegar, lower heat to medium, and bring to a simmer.

Heat oil in a 12″ skillet over medium-high heat, add bacon, cook, turning once, until lightly browned, about 3 minutes and remove skilled from heat.

Combine yolks, lemon juice, 4 tsp warm water, Tabasco, and remaining salt in a blender, turn to medium speed and slowly drizze in butter to make hollandaise. Transfer to a bowl, covered.

Swirl simmering water with a spoon to create a whirlpool. Carefully slide each egg into water, poach until just firm, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate. Divide muffin halves between 4 plates, top each half with 1 slice of bacon and 1 egg. Spoon 2-3 tbsp. sauce over each egg. Sprinkle with paprika or cayenne.

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