Prep 30 mins
Cook 0 mins
This is a classic dish that my mom would prepare for "Yankee" company at breakfast time. There are many recipes for eggs benedict on 'Zaar, but none exactly like this. This is a great recipe to recruit help with...as there are many elements to keep warm at once.
- 4 English muffins, split
- 8 eggs
- 1 tablespoon white vinegar
- 8 slices Canadian bacon
- 1 cup hollandaise sauce (I like Classic Hollandaise Sauce)
- 8 fresh asparagus spears, steamed (optional)
- Butter english muffins and place on cookie sheet.
- Preheat oven to 400°F.
- Prepare hollandaise sauce as this can be kept warm in the double boiler that it is prepared in.
- Fry canadian bacon and keep warm in pan.
- Poach eggs: fill a shallow pan with water and bring to a simmer, add vinegar.
- Crack eggs into a bowl, one by one, and slip them into the water.
- Use a slotted spoon to try and contain the whites and shape the eggs (the vinegar will help with this as well).
- Slide the muffins into the oven when the last egg goes in to the pan.
- Cook eggs until they are opaque, and yolks are still runny.
- Take english muffins out of the oven and plate.
- Top with canadian bacon.
- As you remove the eggs from the pan on your slotted spoon, rest the spoon on a tea towel for a moment, before transferring to english muffins.
- Top the pile with a generous spoonful of hollandaise sauce.
- Garnish with asparagus.
Yum! I loved this but did not have any asparagus on hand at the time. Can't wait to try it with the asparagus. Very good and simple. Thanks for sharing. Made for Zaar Alphabet Soup Tag.
This recipe is perfect for me because I love eggs benedict, and steamed asapargus with hollandaise is one of my favorite ways to eat asparagus. I don't know why I never thought to combine the two before. Great tip about resting the spoon on a towel too! (made for My 3 Chefs game)