Are you looking for a delicious and classic breakfast recipe to impress your family or guests? Look no further than this Eggs Benedict recipe with perfectly poached eggs, savory Canadian bacon, and rich Hollandaise sauce.
To start, bring a pot of water to a boil and add a splash of white vinegar. While the water is heating up, crack large eggs into separate ramekins. Once the water is boiling, gently drop the eggs into the water and turn off the heat. Cover the pot and let the eggs cook for 4 minutes. Using a slotted spoon, carefully remove the poached eggs from the water and let them dry on a paper towel-lined plate.
While the eggs are cooking, heat up a skillet over medium-high heat and cook Canadian bacon until it is nicely browned. Set aside the bacon and spread some butter over English muffin halves, then toast them in the oven under the broiler.
Next, it’s time to make the Hollandaise sauce. You can make your own from scratch or use a store-bought mix. Once the sauce is ready, spoon it over the poached eggs, making sure to cover them completely. Garnish with some chopped chives for a pop of color and flavor.
Finally, it’s time to assemble your Eggs Benedict. Top one half of an English muffin with a slice of Canadian bacon, then carefully place the poached egg on top of the bacon. Repeat for the other half of the English muffin and egg. Serve immediately and enjoy the delicious combination of flavors and textures.
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