Classic Eggs Benedict
This brunch classic is one I can never resist! Make it ultra decadent with lobster or Dungeness crab, or spin it with bacon, avocado, and pan roasted tomatoes. Yumm!
30 - 45 Min
- Prepare your Hollandaise sauce and set aside. You can re-heat just before serving and add a splash of milk to smooth out if too thick.
- Heat a large deep skillet -3/4 full with water on medium high heat.
- Add vinegar and bring to a simmer.(The vinegar keeps the eggs together as you poach them)
- One at a time, gently break an egg into a small dish and slowly slip the egg into the skillet, being careful not to over-crowd the eggs.
- With eggs around the edge of the skillet, repeat the process with remaining eggs.
- Reduce heat to low and simmer until eggs are set, around 3 minutes.
- Remove eggs from heat, then remove each egg from pan with a large slotted spoon and onto a plate lined with a paper towel to absorb excess moisture.
- Lightly toast your English muffins and set aside.
- Then heat a large skillet over medium high heat and add butter, then add Canadian bacon slices and sear on both sides.
- Remove from heat and set aside.
- Place 2 open halves of English muffins on 4 plates.
- Place 1 slice of Canadian bacon on each muffin half.
- Carefully place 1 poached egg on top of each stack.
- Serve with a generous spoonful of Hollandaise sauce, a few pinches of smoked paprika, and chopped fresh chives.
- Season with salt and pepper.
* Best plated with a side of golden breakfast potatoes or a simple Arugula side salad tossed with French balsamic vinaigrette and fresh grated Parmesan cheese.
Or try traditional style bacon with pan-seared avocado slices and Roma tomatoes.