Eggs Benedict Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 slices Canadian bacon
4 English muffins, split
2 tsp white vinegar
8 eggs
Salt and pepper to taste
Hollandaise sauce
Freshly chopped parsley for garnish
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Directions: |
Directions:Brown the bacon in a medium skillet and toast the English muffins, cut side up, on a baking sheet under a broiler.
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg whites cook faster, as it does not spread. Bring it to a slow boil. Carefully break 1 of the eggs into the water taking care not to break it. Repeat with the remaining eggs. Reduce the heat to a gentle simmer. Cook 3-1/2 minutes until the egg white is set and the yoke remains soft. Remove with a slotted spoon allowing the egg to drain.
To assemble, lay a slice Canadian bacon on top of each muffin half followed by a poached egg. Season with salt and pepper. Soon Hollandaise sauce over the eggs. Garnish with chopped parsley.10 |
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Number Of
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Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:10 minutes |
Personal
Notes: |
Personal
Notes: From the Food Network's Tyler Florence.
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