Perfect for a special brunch or breakfast, Eggs Benedict are just yummy! In this episode, Cindy not only shows you how to poach an egg, but how you can prepare them ahead of time.
- Recipe -
● 1 package Hollandaise sauce mix, prepared according to package directions
● Canadian bacon
● 4 cups water
● 1 T. white vinegar
● English muffins, split and toasted
● salt & pepper
1. Warm the Hollandaise sauce over low heat. In a skillet, over medium-low heat, warm up the Canadian bacon.
2. Meanwhile, in another large skillet, heat the water and vinegar over medium heat, until you see bubbles on the side of the pan (The water should not boil.) Crack the eggs one at a time, each into a small bowl of their own and gently slide each egg into the hot water. Cook for 4 minutes.
3. Place the toasted English muffin halves on a plate and top each half with slices of Canadian bacon. Then, using a slotted spoon, take an egg out of the water, blot the spoon on some paper towels, then place the egg on top of the Canadian bacon. Top the eggs with some Hollandaise sauce, a sprinkle of salt and pepper and serve immediately.
Note: To make the poached eggs in advance, poach all eggs, as instructed, but for only 3-1/2 minutes. Remove them from the hot water, and plunge them into a cold water bath. They can stay in the cold water for 2-3 hours. Before serving, gently transfer each egg on a slotted spoon into a skillet full of really hot water and leave them there for 30 seconds. Then take them out of the water as shown above.
Download pdf recipe for: Eggs Benedict