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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Eggs Benedict is a hallmark of weekend brunches across the country. First poach the eggs; let stand in cold water. Then make the hollandaise and let it stand at room temperature. When muffins and bacon go in the oven, reheat eggs. Ingredients:
6 english muffins |
12 slices (7 oz. total) canadian bacon |
12 warm perfect poached eggs |
foolproof hollandaise |
2 1/2 cups lightly packed watercress sprigs, rinsed |
Directions:
1. Split muffins in half horizontally and arrange in a single layer, cut sides up, on a 14- by 17-inch baking sheet. Lay bacon slices in a single layer in a 10- by 15-inch pan.
2. In a 450° oven, bake muffins and bacon until browned, 5 to 7 minutes.
3. Place 2 muffin halves, cut sides up, on each plate. Lay 1 bacon slice on each muffin half; set 1 egg on each slice of bacon. Spoon hollandaise equally over portions. Arrange watercress next to muffins.
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