Eggs benedict with 3 Fromages de l’Isle Fondue

• 3 Fromages de l’Isle cheese fondue
• 8 eggs
• 15 ml (1 tbsp) white vinegar
• 4 English muffins, halved
• 8 slices smoked ham
• 30 ml (2 tbsp) butter (salted or unsalted)
• 5 ml (1 tsp) maple syrup
• 15 ml (1 tbsp) fresh chives, minced
• Salt and pepper (to taste)

1. Bring a pot of salted water just to a simmer, and add the white vinegar. One at a time, break each egg into a small bowl or saucer. Delicately slide the egg into the water. Poach 4 eggs at once for 2 to 3 minutes, or until done to your taste. (The yolks should be runny and the whites cooked, but wobbly.) Use a slotted spoon to remove the eggs from the pot, and drain them well. Poach the remaining eggs the same way.
2. In a frying pan, heat the smoked ham in the butter and maple syrup for about 1 minute or until hot. Set aside.
3. Toast the English muffins.
4. Prepare the 3 Fromages de l’Isle fondue according to the instructions on the package.
5. Spread some fondue on the English muffins. Top with ham, and set one egg on each English muffin half. Sprinkle with chives. Top with a generous dollop of fondue and garnish with chives.

This delectable twist on eggs benedict is perfect for a weekend brunch or special occasion. Pro tip: we recommend adding some fruit to your plate too, so you can dip it in the cheese fondue.

*You can also use smoked salmon in place of ham.