Canadian Bacon Eggs Benedict* Recipe
poached eggs, english muffin, hollandaise with hashbrowns or Marsh Hen Mill grits. Sub baby kale $3
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Ingredients
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Eggs Benedict
Hashbrowns or Grits
Method
Preparing the Eggs Benedict
- 1
Poach the Eggs
In a pot of simmering water, add the vinegar. Crack the eggs into separate small bowls. Gently slide each egg into the water and poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
- 2
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 3
Cook Canadian Bacon
In a skillet, melt 1 tablespoon of butter over medium heat. Add the Canadian bacon and cook for 2-3 minutes on each side until heated through and slightly crispy.
- 4
Assemble the Benedict
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Pour hollandaise sauce over the top and garnish with baby kale.
Preparing Hashbrowns or Grits
- 5
Prepare Hashbrowns
Peel and grate the potatoes. Rinse them under cold water, then dry thoroughly with a towel. Heat oil in a skillet over medium-high heat. Add the grated potatoes, flattening them into an even layer. Cook for about 5-7 minutes until golden and crispy, flipping halfway through. Season with salt and pepper.