Salsa Verde Eggs Benedict

Ingredients

• 0.3 cup olives black sliced
• 2 teaspoons butter 
• 4 slices canadian bacon 
• 4 slices cheddar cheese 
• 2 tablespoons cilantro leaves chopped
• 4 large eggs 
• 2  muffins split english toasted
• 1 cup salsa verde fresh
• 2 teaspoons distilled vinegar white

Equipment

• bowl
• frying pan
• ramekin
• slotted spoon

Directions

1. Bring vinegar and 1 qt. water to a simmer in a pan over medium heat.
2. Meanwhile, spread muffins with butter. Top each with a slice of bacon.
3. Reduce heat under water to low. Crack eggs one at a time into a small bowl or ramekin and slip into water. Cook until whites are set but yolks are still runny, about 8 minutes. Using a slotted spoon, transfer eggs to muffins.
4. Top each egg with a slice of cheese and the salsa, olives, and green onion.