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Eggs Benedict

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A classic breakfast dish featuring poached eggs, Canadian bacon, and hollandaise sauce served on toasted English muffins.

Ingredients

Scale
  • 4 eggs
  • 2 English muffins
  • 4 slices of Canadian bacon
  • 1 tablespoon white vinegar
  • 1/2 cup hollandaise sauce
  • Fresh chives (for garnish)
  • Salt and pepper (to taste)

Instructions

  1. Poach the eggs: In a pot, bring water to a gentle simmer and add white vinegar. Crack each egg into a small bowl and gently slide them into the water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny. Use a slotted spoon to remove them, letting the excess water drain on a paper towel.
  2. Prepare the English muffins: Split and toast the English muffins until golden brown.
  3. Cook the Canadian bacon: In a skillet, heat the Canadian bacon over medium heat until warmed through and slightly crispy.
  4. Assemble: On each half of the toasted muffin, place a slice of Canadian bacon, then top with a poached egg.
  5. Drizzle with hollandaise: Generously drizzle hollandaise sauce over the top and garnish with chopped chives, salt, and pepper. Serve immediately.

Notes

For perfectly poached eggs, use fresh eggs and a little white vinegar.

Nutrition

Find it online: https://pinrecipezbylinaa.com/eggs-benedict-2/

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