Easy Eggs Benedict
Makes 4 servings
|1/4||cup white vinegar|
|4||English muffins, split|
|4||tablespoons butter, softened, divided|
|8||slices Canadian bacon|
|1||can (6 ounces) hollandaise sauce|
|Pinch cayenne pepper|
|8||lemon wedges (optional)|
- Preheat oven to 170°F. Fill a 3-quart saucepan with about 2 quarts water; bring to a boil over high heat. Add salt and vinegar. Reduce heat to a simmer. While water is heating, toast English muffin halves; spread toasted muffin halves with 2 tablespoons of the butter. Place muffin halves on serving platter.
- Place bacon on microwave-safe platter. Heat bacon in microwave oven on HIGH about 15 seconds, or just until warm. Place 1 slice on each toasted muffin half. Place on serving platter and place in oven to keep warm.
- To poach eggs, crack 1 egg into a small bowl. Gently drop egg into simmering water. Repeat with another egg. Use a wooden spoon to budge eggs gently to keep from sticking to bottom of saucepan. Simmer 2 to 3 minutes or until white of egg is cooked through. Remove poached eggs with slotted spoon; place in shallow pie pan or other dish. Trim any ragged edges to make circular shape. Repeat, cooking 2 eggs at a time, until all eggs are poached. Remove bacon-topped muffin halves from oven. Place 2 halves on each serving plate. Place 1 egg on top of each.
- In a small saucepan over low heat, or in a microwavable bowl in a microwave oven, heat hollandaise 1 to 2 minutes or just until warm, stirring frequently. Do not boil. Stir in 2 tablespoons butter and cayenne pepper until butter is melted and well blended. Spoon warm hollandaise over each egg, distributing evenly among 4 plates. Garnish with lemon wedges if desired.
Some markets sell hollandaise sauce mixes in 1.25-ounce packages. Follow package directions, omitting the 2 tablespoons butter; stir in cayenne pepper.
If necessary, reheat the poached eggs: Gently slip them into the hot water and let stand about 20 seconds.
Check out more recipes for Eggs & Omelets