Eggs Benedict


8 ¼-inch-thick slices Peameal or Canadian Bacon (recipe here)
4 fresh eggs
3 Tbsp. white vinegar
2 English muffins, split and toasted (DIY English muffins here) Hollandaise Sauce (recipe here)


• Preheat a cast-iron skillet over medium-high heat. Fry the Peameal or Canadian Bacon until browned, 2 to 3 minutes, then flip and fry 2 to 3 minutes more. Remove from heat and set aside.

• Fill a large saucepot with 2 inches water and the vinegar. Bring to a simmer over medium heat. Gently add 2 eggs to the water and poach 3 minutes, until the whites are just set, but the yolks are still runny. Remove with a slotted spoon and let dry on paper towels. Repeat with the 2 remaining eggs.

• Place 1 English muffin half on each serving dish. Top each with 2 slices Peameal or Canadian Bacon and 1 poached egg. Spoon the desired amount of Hollandaise Sauce over each Benedict and serve.

Tags : Eggs