Breakfast > United States > Eggs Benedict >
Eggs Benedict
2 English muffins, split
Butter
4 slices Canadian bacon
Water
2 tsp. white vinegar
Pinch of salt (for poaching liquid)
4 eggs
Salt & black pepper to taste
3-4 sliced green olives with pimento or sliced black olives
1 green onion, sliced (for garnish)
Paprika (for garnish)
Fresh parsley, chopped (for garnish)
Toast English muffin slices under broiler for approximately three minutes, or until golden brown. Remove from broiler; spread with butter and set aside. In a large frying pan, cook Canadian bacon slices until lightly browned; place one slice on each English muffin half.
Lightly grease a large pan at least three-inches deep. Add water, vinegar and salt; bring liquid to a boil and then reduce to a simmer before adding eggs. Tip: When poaching the eggs, add a bit of vinegar and salt to the water to help eggs hold their shapes. Break each egg onto a saucer; slip into simmering water. Take care not to break the yolks. Allow eggs to flow out. Immediately cover and turn off heat. Cook three to five minutes, depending on firmness desired.
In the meantime, prepare the Hollandaise Sauce.
Remove eggs from water with slotted spoon. Drain well before serving. Top each English muffin half with one poached egg. Spoon warm Hollandaise Sauce over eggs; season with salt and black pepper to taste and garnish with sliced green onion, paprika, parsley and olives.
*Eggs Benedict image (C) Belathee Photography (2011). Used under the Creative Commons Attribution-ShareAlike 3.0 License.
Related Link:
Food Fare Culinary Collection: American Food & Culture
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