Traditional Eggs Benedict

By á-46

Ingredients

• Recipe Courtesy of Cathy Lowe
• 1 teaspoon vinegar
• 4 eggs
• 4 thin slices Canadian bacon
• 2 English muffins
• Salt and pepper
• Paprika
• Chopped parsley

Preparation

Step 1

In a large skillet, bring 2 inches of water and the vinegar to a boil. Crack one egg into a glass. Reduce water to a simmer and pour egg into water in one quick motion. Quickly add remaining eggs. Let eggs cook for 4-5 minutes. The white should be firm but the yellow should be runny. Remove eggs with a slotted spoon and drain on a paper towel.

In a non-stick skillet heat the bacon until warm. Toast the English muffins until golden.

To assemble eggs benedict: Top each muffin with bacon and a poached egg. Pour warm sauce over and garnish with paprika and chopped parsley.