Easy 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.