Turkey Benedict

Pour water into a small saucepan, add vinegar and bring to a boil.

Break the eggs into two small ramekins.

When water starts simmering, lower heat. Water should not boil.

Lower one ramekin (with the egg inside) into the hot water but keep egg inside until white starts to firm up.

Slide egg into water and repeat process with the second egg.

Gently swirl water in a circle and cook eggs 3 minutes.

With a slotted spoon gently remove eggs one at a time and place them on a paper towel. Season with salt and pepper and set aside.

Place ½ of an English muffin on each of 2 dinner plates.

Arrange shaved turkey breast on the muffins and place poached eggs on top.

Pour hollandaise sauce over generously and garnish with bacon bits and chopped chives.

Serve hot.