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Eggs Benedict Recipe

   
 

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     Eggs Benedict

Category   Breakfast - Brunch
Sub Category   None
Servings   6
Preptime   45 mins.

Ingredients
Water
1/2 cup distilled vinegar, divided
12 large eggs
1 tablespoon unsalted butter
12 slices Canadian bacon
6 plain English muffins, split
1 tablespoon finely chopped fresh chives or finely chopped fresh flat-leaf parsley leaves
 

Instructions
Pour enough water into 2 large skillets to reach a depth of about 3 inches, and divide the vinegar between them. Bring both skillets to a gentle simmer over medium heat. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water. While the eggs are poaching, melt the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about a minute on each side.
To serve, toast the English muffin halves and divide them among 6 warmed plates. Top each half with a slice of Canadian bacon, and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with the chives. Serve immediately.
Serving Suggestions
Serve with Hollandaise Sauce


Originally Submitted
7/17/2008





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