Encore Eggs Benedict the Editors of Publications International, Ltd.
Encore Eggs Benedict
Makes 4 servings
|16||slices Canadian bacon|
|4||English muffins, split, toasted and buttered|
- Prepare Hollandaise Sauce.
- Bring 2 to 3 inches water to a boil in medium saucepan over medium-high heat. Reduce heat to a simmer. Break 1 egg into small dish. Holding dish close to surface of simmering water, carefully slip egg into water. Repeat with 1 egg. Cook 3 to 5 minutes or until yolks are just set. Remove eggs and drain on paper towels. Repeat with remaining eggs.
- Cook Canadian bacon in large skillet over medium-low heat, turning occasionally.
- Top each English muffin half with 2 slices bacon, 1 poached egg and 1 tablespoon Hollandaise Sauce. Serve immediately.
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