This classic brunch dish is easy to make – and great for any meal.
Instructions
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.
TIP: 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.
TIP: 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.
FACT: Did you know? Eggs Benedict was invented when a restaurant customer complained that she wanted nothing on the lunch menu.
