Wednesday, April 27, 2011

Eggs Benedict

A wonderful simple way to do Eggs Benedict for Mothers Day. Try this in May for your mom. This goes great with Roasted Small red potatoes.


  • ¾  cup White wine vinegar
  • 4   large eggs
  • 4   slices of Canadian bacon
  • 2   English muffins
  • 2   tablespoons chopped chives, flat parsley or cilantro


  1. In a large saucepan, bring vinegar and water to a boil over high heat; immediately reduce heat to a low simmer.
  2. Crack each egg into an individual bowl, checking for shells.  Gently drop eggs, one at a time into simmering water and cook or about 2 minutes.
  3. Using a slotted spoon, remove eggs to a paper towel lined plate to drain.
  4.  Heat a medium skillet over medium high heat. Cook bacon for one minutes on each side; remove from heat and cover.
  5. Return eggs to simmering water until heated through, around 1 minute.
  6. Place ½ of a toasted English muffin face up on a plate. Top each half with a slice of bacon and a poached egg.
  7. Top with Hollandaise sauce and garnish with chives. Serve immediately

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