Encore Eggs Benedict
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Encore Eggs Benedict
Yield: Makes 4 servings
Ingredients:
Hollandaise Sauce (recipe)
8
eggs
16
slices Canadian bacon
4
English muffins, split, toasted and buttered
Preparation:
1.
Prepare Hollandaise Sauce.
2.
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.
3.
Cook Canadian bacon in large skillet over medium-low heat, turning occasionally.
4.
Top each English muffin half with 2 slices bacon, 1 poached egg and 1 tablespoon Hollandaise Sauce. Serve immediately.
This recipe appears in:
Eggs & Omelets