Eggs Benedict Recipe

Inspired by Wilder

Time30m

Serves2

Choice of porchetta or smoked fish, hollandaise

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Ingredients

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1
Prepare the English Muffins
Slice the English muffins in half and toast them until golden brown. Set aside.
2
Cook the Porchetta or Smoked Fish
If using porchetta, slice it into thin pieces and heat in a skillet over medium heat until warmed through. If using smoked fish, simply set aside.
3
Poach the Eggs
Fill a large pot with water and add the white vinegar. Bring to a gentle simmer over medium heat. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for about 3-4 minutes for a soft yolk or longer if you prefer firmer yolks. Use a slotted spoon to remove the eggs from the water and drain on a paper towel.
4
Assemble the Eggs Benedict
On each toasted English muffin half, place a slice of porchetta or a portion of smoked fish. Top with a poached egg and spoon over a generous amount of hollandaise sauce. Season with salt and black pepper. Garnish with chopped chives if desired.
5
Serve
Serve immediately while warm, and enjoy your delicious Eggs Benedict!