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Ingredients
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Ingredients
Method
Directions
Prepare the English Muffins
Split the English muffins in half and toast them until golden brown. Set aside.
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes for runny yolks or longer if desired. Remove with a slotted spoon and drain on paper towels.
Assemble the Benedict
On each toasted English muffin half, layer a slice of Canadian bacon, followed by a poached egg. Spoon Hollandaise sauce generously over the top.
Garnish and Serve
Sprinkle with chopped fresh chives, salt, black pepper, and paprika. Serve immediately.
