Eggs Benedict



 Ingredient -- Preparation Method









 white vinegar


 Canadian bacon slices


 English muffins

 split in half -- see recipe



 unsalted butter



 Hollandaise sauce -- see recipe

Toast the muffins. Brown the bacon in a skillet. Keep sauce warm.

Heat a large skillet until the water is simmering. Add the vinegar and stir. Break the eggs into individual cups and slip them into the water. Cook for 2 1/2 to 3 minutes. Whites should firm up and yolks should still be runny. Lift out with a slotted spoon.

Place English muffin on plate and top with a slice of Canadian bacon and an 1/8 cup of the hollandaise sauce.

NOTES : You can of course use store bought muffins and hollandaise sauce but the homemade just tastes so good.

Makes 4 servings.
Per Serving : 463 Calories; 23g Fat (45.9% calories from fat); 30g Protein; 31g Carbohydrate; 1g Dietary Fiber; 487mg Cholesterol; 1044mg Sodium. Exchanges: 3 Lean Meat; 2 Fat; 0 Other Carbohydrates.

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