How To Make Eggs Benedict
- September 1, 2010
- 1,073 Views
Contributor
Bruce_Crabtree
This classic brunch dish is easy to make – and great for any meal.
You Will Need
- 1/4 c. white vinegar
- 6 eggs
- 3/4 c. Hollandaise sauce
- 3 English muffins
- 6 slices Canadian bacon
- 1 tbsp. butter
- And 1 tbsp. fresh chives or parsley
- A large skillet
- A teacup
- A small saucepan
- A toaster
- A spatula
- A medium skillet
- A slotted spoon
Step 1: Boil the water
Add the vinegar to three inches of water in a large skillet and bring to a low boil. The vinegar will help the eggs keep their shape as they cook.
Step 2: Add the eggs
Crack an egg into a teacup, and slide it carefully from the cup into the simmering water. Repeat quickly with the other eggs.
Adjust the heat to keep the water simmering after you add the eggs.
Step 3: Poach the eggs
Poach the eggs for four minutes. Warm the Hollandaise sauce in a saucepan over low heat.
Carefully run a spatula under each egg to keep it from sticking to the pan.
Step 4: Toast the English muffins
Toast the English muffins to a light golden brown.
Step 5: Cook the Canadian bacon
Add the butter to a medium skillet. Add the bacon slices and warm over medium heat, one minute per side.
Step 6: Assemble
Place a slice of Canadian bacon on an English muffin half, remove an egg from the water using a slotted spoon, and place the egg on the bacon slice.
Step 7: Serve
Top each egg with 2 tablespoons Hollandaise sauce and garnish with chives or parsley.
Did you know? Eggs Benedict was invented when a restaurant customer complained that she wanted nothing on the lunch menu.
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