 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
A classic for a nice brunch or breakfast Ingredients:
eggs benedict |
what you need |
8 eggs, cold |
4 english muffins, split, toasted |
8 slices canadian-style bacon, warmed |
3/4 cup hollandaise sauce |
Directions:
1. Here’s How
2. HEAT 2 to 3 inches of water in large saucepan or deep skillet to boiling. ADJUST HEAT to keep liquid simmering gently. BREAK eggs, 1 at a time, into custard cup or saucer. Holding dish close to surface, SLIP egg into water.
3. COOK eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. LIFT eggs from water with slotted spoon; drain well.
4. TOP each muffin half with 1 bacon slice, 1 egg and about 1-1/2 Tbsp. hollandaise sauce. SERVE immediately.
5. Enjoy
6. Garnish with chives, if desired.
7. Insider Info
8. Use very fresh eggs for poaching. They hold their shape better and form fewer wispy threads or angel wings in the water.
9. Do not swirl the water when poaching eggs. This creates a vortex that will ruffle the delicate egg protein. Relatively quiet water that is gently simmering produces the best result.
10. Do not poach eggs ahead of time and hold them in the refrigerator.
|
|