Brunch Eggs Benedict

Directions

1. Prepare the Hollandaise sauce according to package instructions and set aside

2. Heat skillet to medium high. Sauté the assorted peppers and chives with 1 tablespoon of butter, and keep warm

3. Place another pan on high heat and fry the ham slices 1-2 minutes on each side until crispy. Keep warm

4. Fill a deep skillet three quarters full with water and bring it barely to a simmer, then add the vinegar. Crack each egg into a ramekin or small bowl and carefully slip into the water. Simmer the eggs 3 to 4 minutes or until whites are set and yolks are at desired doneness. With a slotted spoon, transfer the eggs to a paper towel-lined plate to drain

5. To assemble: Toast each English muffin halve, then add one slice of cooked ham, one poached egg, 2 tablespoons of Hollandaise sauce, and 1-2 tablespoons of peppers. Top with more chives and enjoy!