Once you try this Eggs Benedict recipe, you will no longer be too intimidated to make it. Poaching eggs is as easy as boiling them. After you toast the English muffins and heat the Canadian bacon, you layer them with a poached egg. With a little care, your Hollandaise sauce will be velvety smooth and delicious. Serve your elegant dish with a side of fresh greens and a simple vinaigrette. Smart Recipes, American Recipes, Pork,Eggs Recipes, Recipes Pork,Eggs American Simple Yet Delicious Eggs Benedict Simple Yet Delicious Eggs Benedict Recipe | RecipeSavants.com PT50M Serves 4 Ingredients: 0.25 Cup White Wine Vinegar 8 Large Eggs 2.5 Tablespoons Extra-Virgin Olive Oil 8 Thick Slices Canadian Bacon 4 Fork Split English Muffins 0.75 Cup Hollandaise Sauce 4 Cups Mesclun Salad Mix 1 Medium Lemon 0.125 Teaspoon Salt Fill half of a large stock pot with water and bring it to a boil. Stir in vinegar and reduce the heat until it stops bubbling. Close to the surface of the water crack the eggs slowly. Let the eggs drop into the boiled water and allow them to cook for about 4 minutes. Transfer the poached eggs, carefully, using a slotted spoon to a platter. Grease a large sauté pan with a 1/2 tablespoon olive oil and heat over medium-high heat, once hot brown the Canadian bacon until slightly crisp. Assemble the sandwiches, by placing a slice of bacon on each muffin followed by an egg and top with a healthy dollop of the hollandaise sauce. Meanwhile, toss salad greens with lemon juice, 2 tablespoons olive oil and salt. Serve the benedicts with the freshly tossed greens.

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