Eggs Benedict
By carvalhohm2
Using prepared hollandaise sauce, this easy Eggs Benedict recipe is a go-to breakfast and brunch classic that will quickly become a family-favorite on your morning table. Topped with fresh chopped chives and filled with rich Canadian bacon, there is no going wrong with starting your day with this recipe.
Ingredients
- 8 slices Canadian bacon
- 1 teaspoons lemon juice or white vinegar
- 8 eggs
- 4 English muffins, split and toasted
- 3 tablespoons butter, softened and divided
- 1 cup Hollandaise sauce, divided
- 3 tablespoons fresh chives, chopped
Details
Servings 8
Preparation time 15mins
Cooking time 30mins
Adapted from gooseberrypatch.com
Preparation
Step 1
Brown bacon in a skillet over medium heat.
Meanwhile, fill a large saucepan with 2-inches of water and lemon juice or vinegar; bring to a simmer. Crack each egg into a shallow bowl and slip them, one at a time, into the water. Poach for about 3 minutes, until whites are set and yolks are soft. Remove eggs with a slotted spoon and drain on paper towels.
Top each toasted muffin half with 1 teaspoon butter, 1 slice of bacon, 1 egg, and a large drizzle of Hollandaise sauce. Sprinkle with chives.
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