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 Eggs Benedict | Status Approved | | Name |  Eggs Benedict | | Category | Breakfast, American | | Serves/Yields | 8 servings | | Source | Kate's own | | Difficulty | Easy | | Prep. Time | 15 minutes | | Cook Time | about 20 minutes | | Introduction | | Eggs Benedict conjures up a leisurely Sunday at the Ritz for some people. There really not that difficult to make. If your unsure about poaching eggs in water, use an egg poacher. | | Ingredients | | 8 eggs
1 teaspoon distilled white_vinegar
8 pieces Canadian-style bacon
4 English muffins, split
2 tablespoons butter , softened
1 recipe Quick Blender Hollandaise sauce
| | Directions | | Step: 1 | Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
| | Step: 2 | While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
Spread toasted muffins with softened butter and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives or paprika and serve immediately. |
Time submitted: Sunday, December 18. 2005 at 06:24:12 Contributed By: Kate
Rate It| Average score: 2.56 () votes: 16 |  |  |  | |  |  | Comments
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