Eggs Benedict is a classic brunch dish featuring poached eggs, Canadian bacon or ham, and creamy Hollandaise sauce served on toasted English muffins. It's a delightful combination of flavors and textures that will satisfy your breakfast or brunch cravings.
Ingredients: 2 English muffins, split and toasted. 4 slices of Canadian bacon or ham. 4 large eggs. 1/4 cup unsalted butter. 2 teaspoons white vinegar. Salt and pepper to taste. Chopped fresh parsley for garnish. Hollandaise sauce store-bought or homemade.
Instructions: In a skillet set over medium-high heat, cook the bacon or ham slices until they get a little brown. Put them away. Get water in a saucepan and bring it to a slow boil. Add the white vinegar to the water that is already hot. Crack one egg at a time into a separate small bowl or cup. Stir the simmering water with a spoon to make a gentle whirlpool. Then, put an egg in the middle of the whirlpool. For a runny yolk, poach the egg for about two to three minutes. For a firmer yolk, poach it for longer. Do this again with the rest of the eggs. While the eggs are poaching, make the Hollandaise sauce by following the directions on the package or your favorite recipe for making it at home. Place the toasted English muffin halves on serving plates to put the sandwich together. Put a slice of Canadian bacon or ham on top of each half. Put the poached eggs on top of the Canadian bacon or ham. Carefully remove each egg from the water with a slotted spoon. Add a lot of Hollandaise sauce to each poached egg. Add salt and pepper to taste, and then top with chopped fresh parsley. Serve your Eggs Benedict right away and enjoy it!
Prep Time: 15 minutes
Cook Time: 15 minutes
kristin henry
