Eggs Benedict

By shauna

Ingredients

• 4 English Muffins, split in half
• Vegetable Oil
• 8 Slices of Peameal Bacon or Thick Ham Slices
• 8 Eggs
• 1 Tbsp. White Vinegar
• Hollandaise Sauce ( Under Sauces & Dips )

Details

Servings 4

Preparation

Step 1

Preheat oven to 200. Lightly toast muffin halves. Keep warm in oven on a baking sheet. (Warm plates in oven too. ) Coat a lg. skillet with oil & set over med heat. Add half the bacon or ham & cook till hot & done as you like, 2-3 min. per side. Then place pieces on muffin halves & return to oven. Repeat with remaining bacon or ham. Fill a wide pot with 2 in. of water & bring to a simmer. Cover till you are ready to poach eggs. Prepare Hollandaise Sauce. Add white vinegar to simmering water. Crack an egg into a sm. dish, then slip into water. Repeat with 3 more eggs. You'll need to cook eggs in 2 batches. Adjust heat so water gently simmers. Cook, uncovered till whites are set & yolks are done as you like, 2-6 min. ( It's best if yolks are runny.) Place 2 bacon or ham topped muffin halves on 2 plates. Using a slotted spoon, remove poached eggs. Dab whites with paper towel to absorb water & place an egg on each muffin. Whisk hollandaise & spoon overtop. Serve immediately, then repeat poaching & this step for 2 more servings.