Eggs Benedict

Eggs Benedict

Eggs Benedict is one of my favorite breakfasts to order out… but it’s also one of those dishes that you can become easily disappointed it. Why?? Because it’s all about the Hollandaise Sauce.

Since I’m such a Hollandaise snob, I now make Eggs Benedict at home, where I know the Hollandaise will be perfection. It’s so easy to make wonderful Hollandaise Sauce.

I served the Eggs Benedict with some potatoes that I fried up with some onions and peppers.

This serves 2 people (2 eggs each) or 4 people (1 egg each).

Hollandaise Sauce (make ahead and set aside)
4 Pieces of Canadian Bacon or Ham, warmed
4 Eggs
2 Tbsp White Vinegar
2 English Muffins, split and lightly toasted

Prepare the Hollandaise Sauce and set aside.
Place 4 pieces of Canadian Bacon or Ham in a frying pan on low, just to warm.
Add water to a saucepan (about 4 inches deep, just enough to cover the eggs).
Add in the vinegar and turn on medium to boil.
Once the water boils, turn it on low and carefully add the eggs into the water.
I usually crack the eggs, one by one, into a ramekin, then slide them into the water.
Once all the eggs are in the water, turn the heat back up to medium and allow the water to come to a low boil.
After a few minutes, the eggs are ready to come out of the pan.
You don’t want to overcook them, the yolk should still be runny.

Place the ham onto the lightly toasted (and buttered if you like) English Muffins.
Place the poached eggs on top of the ham.
Stir the Hollandaise Sauce and spoon onto the hot poached eggs.
Sprinkle with a little pepper, if desired, and serve right away.

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