Traditional Eggs Benedict, an American classic.
This elegant breakfast or brunch sensation requires coordination and plenty of whisking to ensure success but is not hard to master.
Ingredients
- 4 Fresh eggs
- 4 Slices of Canadian Bacon you may need to add more bacon if yours cooks down too much
- 2 English muffins sliced open
- Hollandaise sauce as desired
Instructions
- Bring water to simmer in a 10" pan for egg poaching. Add vinegar--if desired.
- Pour in each egg individually and cook for 3-5 minutes depending on doneness.
- Place slices of Canadian bacon in small pan on medium heat and brown for 3-5 minutes turning occasionally.
- After cooking, remove poached eggs from pan using a slotted spoon and place in paper towel for draining.
- Remove Canadian bacon and pat dry of grease.
- Slice open English muffins and toast until golden brown.
- Place each English muffin half cut side up on a plate.
- Add slice of Canadian bacon to each muffin.
- Place poached egg on each bacon slice.
- Spoon over Hollandaise sauce to taste.
- Add dash of paprika and chives for garnish.
Notes
Always use fresh eggs to poach. Older eggs do not firm up and can create a wispy runny egg.
Some folks say that adding the vinegar is not necessary and influences the taste of the eggs. I don't use it and the eggs turn out just fine.
Nutrition
Calories: 175kcalCarbohydrates: 14gProtein: 14gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 178mgSodium: 452mgPotassium: 196mgFiber: 1gSugar: 1gVitamin A: 238IUVitamin C: 1mgCalcium: 42mgIron: 1mg
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