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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Eggs Benedict Recipe

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This recipe for Eggs Benedict is from MAVIS' KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 eggs (2 per person)
4 English muffins, split
8 slices Canadian bacon
Hollandaise sauce (see recipe in Sauces & Gravies)
Directions:
Directions:
Fry bacon in a skillet. Set aside on paper towels to drain.

Split and toast English muffins. Set aside.

Bring water to a boil in a deep skillet (do not salt water). Turn down to simmer. Ease cracked eggs into simmering water using a large spoon or spatula so egg does not separate. Crack each egg and place in water quickly so eggs are done at the same time. When white of egg is firm, not runny, eggs are done.

Remove eggs and place each on toasted English muffins topped with one slice of Canadian bacon. Spoon Hollandaise sauce over top. Serve immediately.
Personal Notes:
Personal Notes:
A simply divine brunch dish!

 

 

 

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