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Eggs Benedict
How to make classic Eggs Benedict. This breakfast or brunch dish is truly incredible!
Yield: 4 servings 1x
Prep: 25 minutesCook: 5 minutesTotal: 30 minutes
Ingredients
1 cup prepared Hollandaise sauce, see recipe here
4 English muffins, see here
Butter for the English muffin
4 large eggs, poached (see here)
4 slices Canadian bacon
Chopped chives, for garnish
Instructions
- Prepare the Hollandaise sauce and keep warm in a pan of hot, not boiling, water.
- Split the English muffins in half using a fork to maintain the ridges once toasted.
- Poach the eggs and set aside. When ready to serve, dip the cooked eggs in hot water for 30 seconds to reheat.
- Place the Canadian bacon in a medium saute pan to cook with a little oil – just to slightly sear and heat through, about 1-2 minutes over medium heat.
- At the same time, toast the English muffins and lightly butter once cooked.
- To serve, place a toasted, buttered English muffin half on the serving dish and top with a cooked piece of Canadian bacon, a heated poached egg and drizzle 3-4 tablespoons of sauce over each egg.
- Serve with chopped chives over each portion along with the other half of the English muffin on the side.
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Find it online: https://www.afamilyfeast.com/eggs-benedict/
