Traditional Eggs Benedict

Yield:
2 servings
Level:
Easy
Ingredients
  • 1 teaspoon vinegar
  • 4 eggs
  • 4 thin slices Canadian bacon
  • 2 English muffins
  • Hollandaise sauce:
  • 3 egg yolks
  • 1 tablespoon hot water
  • 1 tablespoon lemon juice
  • 1 stick unsalted butter, melted and hot
  • Salt and pepper
  • Paprika
  • Chopped parsley
Directions

In a large skillet, bring 2 inches of water and the vinegar to a boil. Crack one egg into a glass. Reduce water to a simmer and pour egg into water in one quick motion. Quickly add remaining eggs. Let eggs cook for 4-5 minutes. The white should be firm but the yellow should be runny. Remove eggs with a slotted spoon and drain on a paper towel.

In a non-stick skillet heat the bacon until warm. Toast the English muffins until golden.

For the sauce: Place yolks, water and lemon juice into blender. Blend for 1 minute. With blender running, pour butter through open hole of blender lid. Season with salt and pepper and keep warm.

To assemble eggs benedict: Top each muffin with bacon and a poached egg. Pour warm sauce over and garnish with paprika and chopped parsley.

Alternatives: Vegetarian: Substitute wilted spinach and a grilled tomato for the ham.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    More Recipes and Ideas

    This recipe is featured in:

    Breakfast for Dinner