No brunch reso? No problem! Build your own bennies, smothered in the perfect, no-fail Hollandaise Sauce. They can be made in the microwave or on the stovetop—even the kiddos can help!
Fill a medium saucepan until it’s ⅔ full of water. Add vinegar; bring to a boil over high heat.
Reduce heat; simmer. Using a spoon or spatula, create a whirlpool by stirring the water in one direction. In a bowl, crack one egg. Gently slip the egg into the centre of the whirlpool. Repeat with three more eggs. Cook until egg whites are set and yolk is done to your liking, about 4 min for a soft poach. Using a slotted spoon, remove from water and drain on a paper or kitchen towel. Repeat process with remaining four eggs.
Place two English muffin halves on each plate. Place one egg on each muffin half. Drizzle 1 tbsp sauce over each egg. Top with Everything bagel topper, if desired.
