Eggs Benedict
A classic breakfast dish featuring poached eggs on a toasted English muffin with hollandaise sauce.
Ingredients
- 2 poached eggs
- 2 English muffins, toasted
- 4 slices of Canadian bacon
- Hollandaise sauce
- Chopped chives for garnish
Instructions
1. In a saucepan, heat water until simmering. Add a splash of vinegar.
2. Gently crack the eggs into the simmering water, one at a time.
3. Poach the eggs for about 3-4 minutes until the whites are set and the yolks are still runny.
4. While the eggs are poaching, toast the English muffins and cook the Canadian bacon in a skillet until crispy.
5. Once the eggs are done, carefully remove them from the water using a slotted spoon and place them on a paper towel to drain excess water.
6. Assemble the Eggs Benedict by placing the Canadian bacon on top of each toasted English muffin half.
7. Carefully place a poached egg on top of each Canadian bacon slice.
8. Spoon hollandaise sauce generously over the poached eggs.
9. Garnish with chopped chives and serve immediately.