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Egg Benedict

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Ingredients
  Hollandaise sauce 1 Tablespoon
  Bacon slices 2
  Hot water 2 Tablespoon
  Vinegar 1⁄4 Teaspoon
  Egg 1
  English muffin 1⁄2 , toasted
Directions

Prepare Hollandaise sauce.
Place Canadian-style bacon on plate.
Cover with waxed paper and microwave on high (550 watts) until hot, 30 to 60 sec [45 to 60 sec].
Place water and vinegar in 6-oz custard cup [divide water and vinegar between two 6-oz custard cups].
Cover tightly and microwave on high (550 watts) until boiling, 20 to 30 sec [30 to 60 sec].
Break egg[s] into cup[s]; pierce yolk[s] with wooden pick.
Cover tightly and microwave on medium (275 watts) until desired doneness, 45 sec to 1 1/2 min [1 1/2 to 2 1/2 min]; drain.
Place English muffin half [halves] on plate[s]; top with Canadian-style bacon and egg[s].
Spoon Hollandaise Sauce over egg[s].

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Method: 
Microwaving
Ingredient: 
Egg
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
2

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