Eggs Benedict is possibly my favorite breakfast or brunch recipe. The mix of poached eggs, toasted English muffin and ham is wonderful together. With the addition of Hollandaise sauce, it's just amazing.
Brown ham slices or Canadian or peameal bacon in skillet over medium heat. Split English muffins in half. Toast and butter lightly.
To poach the eggs, bring a saucepan of water to a boil. Turn the heat to low, gently add the eggs one by one, ensuring the yolks do not break. Let water gently heat the eggs to desired doneness. Gently lift each egg out of the water with a slotted spoon and place on an English muffin half.
Arrange ham on top of muffins. Top each with a poached egg.