Directions: |
Directions:1. Cook the meat: Heat a large skillet on medium low heat. Add the slices of Canadian bacon or ham. Slowly fry, turning occasionally, cook for about 5 minutes.
Use tongs or a fork to remove the meat from the pan, set on a paper towel to absorb the excess fat.
2. Make Hollandaise sauce as directed on the package. (cream may be substituted for milk)
3. Add about 2 inches if water to skillet or pan and bring to a boil.
4. Add vinegar
5. Crack each egg into a separate coffee cup.
6. Lower heat and start slipping (not drop) eggs into water until you have all four cooking.
5. Turn off the heat, cover the pan, and let sit for 5minutes. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon.
Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.
6. Toast English muffins: As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.
6 Assemble your Eggs Benedict: To assemble, butter one side of an English muffin. Top with 1 slice of Canadian bacon or ham.
Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once. |
This recipe for Campout Eggs Benedict is from