A classic poached egg with Canadian-style bacon and an easy hollandaise sauce. Substitute smoked salmon for a twist on this brunch favorite.
MAIN ARTICLE:
Basic Egg Recipes
Eggs Benedict Recipe
8 eggs, cold
4 English muffins, split, toasted
8 slices Canadian-style bacon, warmed
3/4 cup hollandaise sauce
In large saucepan or deep skillet, heat 2 to 3 inches of water to boiling. Adjust heat to keep liquid simmering gently. Break eggs, 1 at a time, into custard cup or saucer. Holding dish close to surface, slip egg into water.
Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. Lift eggs from water with slotted spoon and drain well.
Top each muffin half with 1 bacon slice, 1 egg and about 1 1/2 tablespoons hollandaise sauce. Serve immediately. Yields 4 to 8 servings.
