Old World Sourdough
Eggs Benedict
Eggs Benedict
Prep Time:
15 min
Cook Time:
15 - 20 min
Serves:
4 servings. 2 eggs each.
Ingredients
Ingredients:
1 cup Hollandaise Sauce
¼ teaspoon salt
1 teaspoon distilled white vinegar
8 eggs
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened
Chopped Green Onion or Chives for garnish (optional)
Preparation
Prepare Hollandaise Sauce per recipe. Keep warm.
Toast and Butter English Muffins
Heat Canadian bacon over low heat until warmed through. Keep warm while preparing eggs.
Poach eggs:
Fill a large saucepan with 2 to 3 inches of water and bring to a boil.
Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer.
Crack an egg into a small bowl then gently slip egg into simmering water, holding the bowl just above the surface of water.
Repeat with the remaining eggs.
Cook eggs until whites are firm and yolks have thickened but are not hard (2 1/2 to 3 minutes) Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water.
Assemble:
Place toasted English Muffin on plate.
Top with Canadian Bacon, Poached Eggs and Hollandaise Sauce
Notes:
879 Calories | 71g Fat | 30g Carbs | 32g Protein