• 5 Ratings

This simple recipe for eggs benedict makes the perfect Sunday brunch meal.




  • Prepare hollandaise sauce, and set aside, keeping warm.

  • Heat a medium skillet over medium heat. Add Canadian bacon, and cook until well browned on both sides.

  • Fill a large saucepan with about 4 inches of water; bring to a boil. Reduce heat under saucepan to medium, so water is just barely simmering. Break 1 egg at a time into a small heatproof bowl. Gently tip bowl into water; carefully slide in the egg. Repeat with remaining eggs.

  • Divide the bacon among the English muffin halves. When the eggs begin to become opaque, remove them from the saucepan with a slotted spoon in the order in which they were added. Set spoon and egg briefly on a slice of bread to drain. Gently place egg on a bacon-topped muffin, and spoon reserved warm hollandaise sauce over the top. Season with salt and pepper. Sprinkle with chives.


5 Ratings
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