Eggs Benedict - Traditional Recipe

Eggs Benedict is nothing more than a toasted English Muffin topped with a slice of Canadian bacon, a poached egg and, finally, a dollop of Hollandaise sauce.  Some nice variations are to add a slice of tomato or substitute sliced artichoke hearts for the Canadian bacon.

Ingredients:

1 English Muffin sliced into two halves
2 eggs
2 slices of Canadian bacon
Hollandaise sauce - Click here for recipe

Toast English Muffin halves under a broiler or in a toaster.

Saute Canadian bacon slices in oil for just a minute or two.

Poach the eggs.  We recommend using a very small saute pan filled with about 2 inches of water.  Bring the water to a boil.  Break an egg into a separate container and then slip it into the boiling water.  Repeat for the other egg.  Cook for about a minute until the whites are set and firm but the yolk is not cooked. 

Place a slice of Canadian bacon on half of the toasted English muffin.  Remove the poached egg from the water with a skimmer or slotted spoon, allow it to drain briefly and then place it on the bacon slice.  Pour a small amount of hollandaise sauce over the top and serve.  Makes two servings.

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