Eggs Benedict Recipe
Poached eggs and ham topped with hollandaise sauce. Choice of hash browns or home fries, and toast, bagel, croissant or english muffin. Served with a side salad.
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Ingredients
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Eggs Benedict
Method
Preparation
- 1
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon and set aside.
- 3
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon or ham slices until browned and heated through, about 2-3 minutes per side.
- 4
Toast the English Muffins
Split the English muffins in half and toast until golden brown.
- 5
Assemble the Eggs Benedict
On each toasted muffin half, place a slice of Canadian bacon, top with a poached egg, and drizzle with hollandaise sauce. Serve immediately.
- 6
Serve with Sides
Prepare hash browns or home fries according to package instructions. Serve alongside the Eggs Benedict with a side salad.
