(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.
- 4 slices Canadian bacon or ham
- 2 Tbsp. white vinegar
- 4 large eggs
- 2 English muffins, halved
- Classic Hollandaise
- Make the hollandaise sauce. Cover and keep warm.
- Grill or fry the bacon or ham until just heated through. Cover and keep warm.
- 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.
- Meanwhile, toast the muffins and slather with butter.
- 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.