Traditional Eggs Benedict |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 teaspoon vinegar |
4 eggs |
4 thin slices canadian bacon |
2 english muffins |
3 egg yolks |
1 tablespoon hot water |
1 tablespoon lemon juice |
1 stick unsalted butter, melted and hot |
salt and pepper |
paprika |
chopped parsley |
Directions:
1. In a large skillet, bring 2 inches of water and the vinegar to a boil. Crack one egg into a glass. Reduce water to a simmer and pour egg into water in one quick motion. Quickly add remaining eggs. Let eggs cook for 4-5 minutes. The white should be firm but the yellow should be runny. Remove eggs with a slotted spoon and drain on a paper towel.
2. In a non-stick skillet heat the bacon until warm. Toast the English muffins until golden.
3. For the sauce: Place yolks, water and lemon juice into blender. Blend for 1 minute. With blender running, pour butter through open hole of blender lid. Season with salt and pepper and keep warm.
4. To assemble eggs benedict: Top each muffin with bacon and a poached egg. Pour warm sauce over and garnish with paprika and chopped parsley.
5. Alternatives: Vegetarian: Substitute wilted spinach and a grilled tomato for the ham.
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