Eggs benedict
Ingredients
- 6 large eggs
- 2tbsp vinegar
- 3 english muffins
- 1tbsp oil
- 6-12 slices peameal bacon
- 6 slices swiss or white cheddar
- 4tbsp mayonaise
- Hollandaise (Page 7)
Directions
- Heat oil in a pan, fry peameal bacon.
- Make hollandaise sauce (see recipe on page 7).
- Boil water with vinegar in a medium pot.
- Crack eggs into a fine mesh strainer (Note 1).
- Lower heat, swirl water, and gently drop in eggs (Note 2). Cook each for 4 min.
- Toast halved English muffins while eggs cook.
- Assemble: spread mayo, add cheese, bacon, poached egg, and top with hollandaise.
Notes
- Straining gets rid of the thin egg white for a rounder poached egg.
- I cook about 2 eggs at a time so the temperature of the water doesn’t drop significantly.
