Eggs Benedict is a brunch classic. Give yourself a treat and make your own hollandaise sauce for this one; the canned or packaged stuff isn't up to snuff! Serves three to four people.
- You can also use ham instead of Canadian bacon. Whatever you use, make sure it's good quality.
- Steamed asparagus sometimes accompanies eggs Benedict.
- Prepare hollandaise sauce. Set aside.
- Halve and toast three English muffins.
- Poach six eggs.
- While the eggs are cooking, arrange the six muffin halves on a plate, each with the cut side facing up.
- Place a slice of Canadian bacon on each muffin half.
- Take the poached eggs off the stove and place one on each muffin half.
- Top with the hollandaise sauce; garnish with chopped parsley and a sprinkle of paprika.
- Canadian bacon
- eggs
- English muffins
- finely chopped parsley (for garnish)
- hollandaise sauce
- sweet paprika (for garnish)