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Eggs Benedict Recipe

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This recipe for Eggs Benedict, by , is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dennis Cox
Added: Wednesday, November 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 slices Canadian bacon

4 English muffins, split

2 teaspoons white vinegar

8 eggs

Salt and pepper, to taste

Hollandaise sauce

Fresh chopped parsley, for garnish

Directions:
Directions:
Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.

Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs.

Reduce the heat to a gentle simmer.

Cook 3 1/2 minutes until the egg white is set and yolk remains soft.

Remove with a slotted spoon, allowing the egg to drain.

To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
Recipe from Tyler Florence. This is a Jim Caldwell favorite breakfast meal.

 

 

 

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