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Eggs Benedict

Magical.Palate's picture
Ingredients
  Eggs 6
  Canadian bacon/Boneless cooked ham 1⁄2 Pound, sliced 1/8 to 1/4 inch thick
  English muffins 3 , halved
  Hollandaise sauce 4 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Interest: 
Everyday

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