Eggs Benedict
from the kitchen of Nicole Jordan
Serves 2
Preparation Time
Ingredients
- 4 eggs (should be fresh to poach)
- 4 english muffin halves
- canadian ham
- holandaise sauce packet
- 2 tablespoons vinegar
- salt and pepper to taste
Directions
- heat water in a pot on medium heat until tiny "champagne" bubbles appear. Add vinegar to water.
- drop eggs in egg poacher and cook for 6 minutes.
- toast english muffins.
- slice canadian ham in four 1/4 inch thick slices. Toast in a toaster oven until heated.
- prepare the hollandaise sauce per packet instructions.
- when eggs are done, remove them from the poacher with a slotted spoon and place them on a paper towel to absorb excess moisture.
- assemble the eggs benedict - english muffin halves on the bottom, then a slice of canadian ham, add the egg, top with a tbsp of hollandaise and a dash of salt & pepper.
Goes Great With...