Eggs Benedict

4 rashers bacon
2 english muffins
2 1/2 tbsp vinegar
4 eggs
2 pitted black olives
Hollandaise Sauce

1. Bring a large shallow pan of water to the boil whilst you perform the next two steps
   
2. Cook the bacon until crisp and toast the muffins;
3. Put the bacon on the muffins and keep warm whilst you poach the eggs;
4. Crack the eggs one at a time into small bowls or cups;
5. Stir the water in the pan to create a slow whirlpool motion;
6. Slowly slide in the eggs one at a time. If your pot is large enough you can do them all at once, if not, do them one or two at a time. It should take 2 or 3 minutes for the eggs to cook. Carefully remove them with a slotted spoon;
7. Once the water has dripped off the egg, place it on the bacon and muffin, and then cover with Hollandaise Sauce and half an olive.