Sriracha Eggs Benedict

Ingredients:

1 english muffin cut in half
Shredded cheddar cheese
2 large eggs
1 tablespoon light mayo
1 teaspoon Sriracha sauce (can use more to make it more spicy)
1 tablespoon white vinegar (plus an extra drizzle for the sauce)
Micro greens or arugula for garnish

Directions:

Top english muffins with shredded cheese and get them ready in the toaster oven (or conventional oven). If using a conventional oven, preheat it to 400 first.

In a small bowl, prepare your sauce. Add light mayo, Sriracha and a drizzle of white vinegar. Mix well.

Fill a small saucepan with several inches of water. Add 1 tablespoon white vinegar. Bring water to a full boil and then back down to a low. (You need the water hot, but less bubbles means less agitation of the water to keep egg whites together.) Crack eggs into the water to poach. I like to poach mine for about 3-4 minutes for a perfectly runny yolk.

While eggs are cooking, toast english muffins until cheese is fully melted. Then plate them. Remove poached eggs from water using a slotted spoon. Place eggs on top of english muffins and melted cheese. Drizzle sauce over the eggs and finish with a sprinkle of micro greens or arugula. Serve and enjoy!