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Eggs Benedict

Total Time: 1 hr
Prep: 30 min
Cook: 30 min
Yield:4 to 8 servings
Level: Intermediate

Ingredients

Directions

  1. Fill a large, wide pot halfway with water and bring to a boil. Add the vinegar and reduce the heat until the water in the pan has no more bubbles.
  2. Very close to the surface of the water, crack the eggs and gently drop each egg into the water. Cook the eggs for 3 to 4 minutes. Using a slotted spoon, remove the eggs from the pan and place in a bowl of cold water. Reserve the eggs in the cold water and reserve the poaching liquid to reheat the eggs. Obviously, if you are poaching the eggs a day ahead you can reheat the eggs in new water!
  3. Coat a large saute pan lightly with olive oil and bring to a medium heat. Add the slices of Canadian bacon and cook them on both sides until they are hot but not brown.
  4. Toast the English muffins. Place 1 slice Canadian bacon on each English muffin.
  5. Warm up the egg poaching liquid (or a pan of new water if you poached ahead) and place the eggs in the water for 1 minute or until the eggs are warm but not cooking any further. Using a slotted spoon, remove the eggs from the warm water, blot on a clean paper or tea towel and place 1 egg on each English muffin. Top with the Hollandaise Sauce.
  6. Toss the mesclun with lemon juice, big fat finishing oil and salt. Garnish each plate with the dressed greens.

 

Hollandaise Sauce:

Serve over the poached eggs.