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Eggs
Benedict
8
slices Canadian bacon
4 English Muffins 1/2 split
2 teaspoons white vinegar
8 Eggland's Best eggs
Salt & pepper to taste
Hollandaise sauce recipe
Fresh copped parsley for garnish
- Brown
the bacon in a medium skillet and toast the English Muffins, cut sides
up, on a baking sheet under the broiler.
- Fill
a 10-inch nonstick skillet half full of water. Add white vinegar to
the cooking water. This will make the egg white cook faster so it does
not spread. Bring to a slow boil. Gently break 1 of the eggs into the
water taking care not to break it. Repeat with remaining eggs. Reduce
the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white
is set and yolk remains soft. Remove with a slotted spoon, allowing
the egg to drain. To assemble: lay a slice of Canadian bacon on top
of each muffin half, followed by a poached egg. Season with salt and
pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped
parsley
Yield:
4 servings
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