Jammy Soft-Boiled Eggs Benedict

Makes 4 servings

4   large eggs
2   English muffins, split and toasted
½   cup hollandaise sauce

1. Fill a 1-quart saucepan with water and bring to a boil over medium-high heat. Using a spoon, carefully place the eggs in the boiling water and cook for 6½ minutes. Transfer to a bowl of ice water and let cool for 2 minutes to stop the cooking process.
2. Once cooled, peel the eggs and carefully cut in half lengthwise.
3. On each muffin half, place two egg halves, and then top each with about 2 tablespoons of the hollandaise. Serve immediately.