Classic Eggs Benedict

Shop this look: Tableau Black Rim Plate, Flatiron Flatware
Lithuanian Fringe napkin, Marcus Black Glaze Mug

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!

Ingredients:

Recipe Preparation:

1. 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.
2. Heat a large deep skillet -3/4 full with water on medium high heat.
3. Add vinegar and bring to a simmer.(The vinegar keeps the eggs together as you poach them)
4. 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.
5. With eggs around the edge of the skillet, repeat the process with remaining eggs.
6. Reduce heat to low and simmer until eggs are set, around 3 minutes.
7. 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.
8. Lightly toast your English muffins and set aside.
9. Then heat a large skillet over medium high heat and add butter, then add Canadian bacon slices and sear on both sides.
10. Remove from heat and set aside.

Assembly:

1. Place 2 open halves of English muffins on 4 plates.
2. Place 1 slice of Canadian bacon on each muffin half.
3. Carefully place 1 poached egg on top of each stack.
4. Serve with a generous spoonful of Hollandaise sauce, a few pinches of smoked paprika, and chopped fresh chives.
5. 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.

Notes:

Variations: You can make this dish substituting the Canadian bacon with fresh Dungeness crab or lobster for an extra indulgent occasion.
Or try traditional style bacon with pan-seared avocado slices and Roma tomatoes.

Enjoy