Eggs Benedict

Eggs Benedict

Ingredients

  • 1 tablespoon white vinegar
  • 8 large eggs
  • Hollandaise Sauce
  • 1/2 pound (16 slices) Canadian bacon
  • 4 English muffins, split in half, toasted

Instructions

  1. Fill a large saucepan with about 4 inches of water, add vinegar, and bring to a boil.
  2. Fill a shallow dish or pie plate with warm water.
  3. Reduce heat under saucepan to medium, so water is just barely simmering.
  4. Break 1 egg at a time into a small heat-proof bowl.
  5. Gently tip bowl into water; carefully slide egg into water. Repeat with remaining eggs.
  6. When eggs begin to become opaque, remove them from the saucepan with a slotted spoon in the order in which they were added.
  7. Transfer the eggs to the dish of warm water. This process should take about 3 minutes.
  8. Prepare the hollandaise sauce, and set aside, keeping it warm.
  9. Heat a medium skillet over medium heat. Add Canadian bacon, and cook until well browned on both sides. Divide bacon among the English-muffin halves.
  10. For each serving, use a slotted spoon to remove one egg from warm water; set spoon and egg briefly on a clean cloth or paper towel to drain. Gently place the egg on a bacon-topped muffin, and spoon the reserved warm hollandaise sauce over the top.
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