Wednesday 4 June 2014

Eggs Benedict


8 eggs, cold
4 English muffins, split & toasted
8 slices Canadian bacon, warmed
1/4 cup Hollandaise sauce


Heat two or three inches of water in large saucepan.  Adjust heat to keep liquid simmering.  Break eggs one at a time into custard cup.  Hold dish close to surface and slip eggs into water.  Cook eggs until whites completely set and yolks thickened (3 - 5 minutes).  Do not stir.  Lift eggs from water with slotted spoon.
Drain well.  Top each muffin with one bacon slice, one egg and 1 1/2 tbsp Hollandaise sauce.  Serve immediately.

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