Classic Eggs Benedict

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Make the Hollandaise and wrap blender with a towel to keep it warm. Poach eggs and old them on a plate. Toast English muffins. Heat a skillet to medium-high and a tablespoon butter. Add Canadian bacon or ham when the butter stops foaming. Turn when lightly browned and remove when the second side has browned.

To assemble: For each Eggs Benedict, use 1/2 English muffin on the plate, top with ham, then poached egg, then hollandaise sauce. Serve immediately.

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