EGGS BENEDICT

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By Francine Lizotte
from Surrey South, BC

Easy to make, this Eggs Benedict dish is so elegant to serve! Either during the Holidays or for special occasions, this egg recipe is the one to make...

serves 4 eggs benedict
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients

  •   1 c
    hollandaise sauce
  •   1/4 c
    white vinegar
  •   1/2 tsp
    olive oil
  •   2 tsp
    clarified butter, divided
  •   2
    english muffins, halved
  •   4 slice
    canadian back bacon
  •   1/2 tsp
    paprika (mild or smoked), or as needed
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How To Make

  • 1
    Prepare Hollandaise sauce and keep it warm on the back burner at low temperature while cooking the other ingredients. In a large pot, add vinegar and bring water to a boil.
  • 2
    While the water gets boiling, place a griddle on medium heat. Add oil and 1 tsp. clarified butter. Tilt the pan so the ingredients cover the entire bottom. When it gets hot, add English muffin halves pressing down slightly to adhere to the griddle; cook for 2 minutes or until golden. Flip and cook for an additional 2 minutes. Transfer on plates and set aside.
  • 3
    Add the remaining tsp. of butter and cook back bacon for 2 to 2 ½ minutes or until golden. Flip and cook for another 2 to 2 ½ minutes. Place each slice on top of an English muffin half; set aside.
  • 4
    Crack each egg in a ramekin or small bowl. When water is boiling, stir quickly to create a vortex (it prevents the white from spreading) and drop egg in the whirlpool; poach for 2 minutes. Using a slotted spoon, remove egg and place it on top of the Canadian back bacon. Spoon on the warm Hollandaise sauce and sprinkle with paprika. Makes 4 eggs benedict
  • 5
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=N415AL8wHTU
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