Nature’s Best Dairy® Eggs Benedict


  1. Bring water, vinegar, and salt to a slow boil. Crack eggs into water and cook for 2-3 minutes until yolk has reached your desired point.
  2. Place toasted muffin on plate then top with bacon followed by poached egg and ladle hollandaise over the top.
  3. Garnish with parsley and serve.


  • 2 ea Nature's Best Dairy® Egg(s)
  • 1 qt water
  • 2 tbsp West Creek® white vinegar
  • 1 tsp Magellan® sea salt
  • 1 ea Heritage Ovens® English Muffin(s), sliced and toasted
  • 2 ea West Creek® Canadian bacon slices, warmed
  • 1/2 cup Custom Culinary® hollandaise sauce, prepared
  • 1 tsp Peak Fresh Produce Parsley, chopped