Sunday Breakfast with The Kitchen Whisperer – Eggs Benedict
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Ingredients
- Hollandaise Sauce, warmed
- 8 slices of thick cut bacon, cut in half or 8 slices of Canadian Bacon
- 4 Buttermilk English Muffins, split
- 2 teaspoon white vinegar
- 8 large eggs
- Salt and black pepper to taste
- Cayenne pepper to taste though use VERY sparingly!
Instructions
- Brown the bacon in a medium skillet until crispy but not burnt.
- While the bacon is frying, toast the muffins either in the toaster or on a baking sheet, cut sides up under the broiler. ~2-4 minutes.
- Fill a 10” round non-stick skillet half full of water.
- Add in the vinegar and bring to a slow boil.
- Break each egg one at a time into a ramekin and gently pour one at a time into the water being extra careful not to break the yolk.
- Continue for the remaining eggs.
- Reduce the heat to a gentle simmer. Do not stir, touch… just look, stare and let your mouth water for the amazing food that’s about to come!
- Cook for 3-4 minutes or until the egg whites are set but the yolks are soft.
- Remove the eggs one at a time with a slotted spoon and allow to drain.
- Place an English Muffin, toasted side up.
- Place a piece of bacon on top then a poached egg on top of that.
- Season with salt and black pepper.
- If the Hollandaise Sauce gets too thick, whisk in a few drops of warm water before spooning on top.
- Spoon the Hollandaise Sauce over top of the eggs.
- Lightly sprinkle with cayenne if desired.