Eggs Benedict Recipe - Cooking Index
Eggs Benedict Recipe - Cooking Index
| 8 | Canadian bacon | |
| 4 | English muffins - split | |
| 2 teaspoons | 10ml | White vinegar |
| 8 | Eggs | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Hollandaise Sauce - (see recipe) | ||
| Fresh chopped parsley - for garnish |
Brown the bacon in a medium skillet and toast the English muffins, cut-sides up, on a baking sheet under the broiler.
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.
To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon Hollandaise Sauce over the eggs. Garnish with chopped parsley.
This recipe yields 4 servings.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1B07) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.