Eggs Benedict Recipe
Ingredients
| Eggs | 6 | |
| 1/2 pound Canadian bacon or boneless cooked ham, sliced 1/8 to 1/4 inch thick | ||
| English muffins | 3 , halved | |
| Hollandaise sauce | ||
Directions
Poach eggs or, if poached the day before, reheat in a bowl of very hot tap water for 5 to 10 minutes.
In a wide frying pan over medium heat, cook bacon until lightly browned on both sides and heated through.
Toast muffin halves and reheat hollandaise sauce as directed
To serve, place 1 or 2 muffin halves on each plate.
Cover each half with bacon.
Lift eggs from hot water, drain well, and place 1 egg on each bacon-topped muffin.
Spoon about 2 tablespoons hollandaise over each egg.
In a wide frying pan over medium heat, cook bacon until lightly browned on both sides and heated through.
Toast muffin halves and reheat hollandaise sauce as directed
To serve, place 1 or 2 muffin halves on each plate.
Cover each half with bacon.
Lift eggs from hot water, drain well, and place 1 egg on each bacon-topped muffin.
Spoon about 2 tablespoons hollandaise over each egg.
Chef
