Faux Eggs Benedict

Source: Vicky's Kitchen

Why I Like It: This makes a very simple, yet elegant, dish! Why make hollandaise sauce from scratch? McCormick makes the best. (I’ve tried them all.) Many times, I skip the poaching and just do over-easy eggs. I like to top mine with diced fresh tomatoes.

Ingredients:
4 pre-packaged croissants
1 teaspoon white vinegar 
4 large eggs 
1 package dry hollandaise sauce mix 
milk and butter, as directed on sauce mix
1 tablespoon fresh chives, finely chopped 

Directions:
Preheat oven to 325 degrees. Slice croissants horizontally and place all 4 on a baking sheet. Heat until warm.

Fill a medium-sized frying pan halfway with water. Over medium heat, bring water to a simmer. Add white vinegar to water. Do not let water boil. Working with 1 egg at a time, crack egg into a small bowl and slide into simmering water. Simmer eggs 3 to 5 minutes, or until whites are cooked and yolk is still soft. Transfer eggs with slotted spoon onto a plate.

In a small saucepan, make hollandaise according to packet directions using milk and butter. Add the chives. Heat thoroughly over low heat, stirring constantly. Remove from heat. Set aside.

Separate croissant halves and place together forming a circle, cut-side up. Top each half with a poached egg. Spoon hollandaise sauce over the top of the egg. Top with chopped chives.