Fill a medium saucepan until it’s 2⁄3 full of water. Add vinegar; bring to a boil over high heat.
Reduce heat; simmer. Using a spoon or spatula, create a whirlpool by stirring the water in one direction. In a Prep Bowl, crack one egg. Gently slip the egg into the centre of the whirlpool. Repeat with three more eggs. Cook until egg whites are set and yolk is done to your liking, about 4 min for a soft poach. Using a slotted spoon, remove from water and drain on a paper or kitchen towel. Repeat process with remaining four eggs.
Place two English muffin halves on each plate. Place one egg on each muffin half. Drizzle 1 tbsp sauce over each egg.
Per serving (2 egg-topped muffin halves): Calories 360, Fat 19 g (Saturated 8 g, Trans 0.3 g), Cholesterol 390 mg, Sodium 450 mg, Carbohydrate 30 g (Fiber 4 g, Sugars 7 g), Protein 19 g.
Feeding a crowd? Poach eggs using the Muffin Maker. Preheat oven to 350° F. Place two Muffin Maker trays on two separate Sheet Pans. Fill each well with about 1 tbsp water; crack 1 egg into each well. Bake, rotating halfway through, until whites are set and yolks are still a little jiggly, about 20 min. Remove from oven and let stand 1–2 min to finish setting. Using a spoon, gently loosen eggs and remove from wells, tilting to drain excess water.