Eggs Benedict
serves 2-4
Eggs Benedict is a brunch staple, a classic, decadent combination of poached eggs, browned Canadian bacon and hollandaise sauce piled on toasted English muffins.
1/2 cup hollandaise sauce
2 English muffins, split
4 slices Canadian bacon or ham
1 tablespoon butter
1 tablespoon white vinegar
4 eggs
Cayenne pepper
prep: 30 minutes
total: 30 minutes
toaster
small skillet
large sauté pan
1. Prepare or warm the hollandaise sauce. Split the English muffins and toast. In a small skillet, melt the butter and fry the Canadian bacon over medium heat until it's lightly browned on both sides.
2. Fill the sauté pan with water and set over medium heat. Once it gently boils, add the vinegar and carefully crack the eggs one by one into the water. Using a spoon, gently push the boiling water over the yolk until the outer coating becomes an opaque white color.
3. While the eggs cook, set the muffins on a plate with the insides facing up. Layer with the bacon, and as soon as the eggs are done, remove them with a slotted spoon and set them on top. Drizzle with the hollandaise sauce, and sprinkle with salt and cayenne pepper to taste.
