Eggs Benedict

Made some delicious eggs Benedict last night. I told my wife I could be a competitive eater in eggs Benedict. Of course I didn't make the Hollandaise sauce from scratch, so maybe I could try that next time. I won't list a recipe here, since you can probably find a million out there, I'll just give a couple of tips I found to be helpful.

Stole this from Rachel Ray; toasted my English muffin halves on a sheet in the oven instead of using the toaster. I had the oven on about 300 degrees while I was cooking everything else, then turned on the broiler to brown the tops for a couple of minutes.

I put a teaspoon of vinegar in my poaching water, which is supposed to make the eggs set better. I'll have to try without the vinegar and compare. I also think I put too much water in my pan, but the eggs still turned out really tasty.

We may be making some corn chowder this weekend. If so, I'll report on that next week.