Encore Eggs Benedict

Encore Eggs Benedict

Encore Eggs Benedict


Makes 4 servings


Hollandaise Sauce
8 eggs
16 slices Canadian bacon
4 English muffins, split, toasted and buttered


  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.

Check out more recipes for Eggs & Omelets