Eggs Benedict

(recipe, Marie Simmons)


Eggs Benedict is a classic: half a toasted English muffin topped with a slice of warm Canadian bacon or ham and a poached egg and covered with hollandaise sauce.


  1. 4 slices Canadian bacon or ham
  2. 2 Tbsp. white vinegar
  3. 4 large eggs
  4. 2 English muffins, halved
  5. Butter
  6. Classic Hollandaise


  1. Make the hollandaise sauce. Cover and keep warm.
  2. Grill or fry the bacon or ham until just heated through. Cover and keep warm.
  3. Fill a deep skillet with water, bring to a boil, and add the vinegar. Reduce the heat to a simmer. Break the eggs one at a time into a cup and slip them into the water. Cook for 3 to 5 minutes, depending on the desired doneness. With a slotted spoon, remove the eggs in the order you added them to the pan and place on a folded kitchen towel or paper towel. Trim off any ragged whites.
  4. Meanwhile, toast the muffins and slather with butter.
  5. To serve, place half of an English muffin on each of four warm plates. Top each with a slice of bacon or ham and a poached egg. Spoon the hollandaise over the top and serve at once.