Eggs Benedict Recipe
Prepared with hashbrowns. Substitute egg whites for $3.00. No other substitutions, please.
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Ingredients
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Eggs Benedict
Method
Preparation
- 1
Prepare the Hashbrowns
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the hashbrowns and cook until golden brown and crispy, about 5-7 minutes per side. Season with salt and pepper. Keep warm.
- 2
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown. Set aside.
- 3
Cook the Canadian Bacon
In the same skillet, add the Canadian bacon slices and cook for about 2-3 minutes on each side until heated through. Set aside.
Poach the Eggs
- 4
Prepare the Poaching Water
Fill a medium saucepan with water and add 1 tablespoon of vinegar. Bring to a gentle simmer over medium heat.
- 5
Poach the Eggs
Crack each egg into a small bowl. Gently slide each egg into the simmering water, cooking for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and let drain.
