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Making Eggs Benedict

Making Eggs Benedict

Making Eggs Benedict

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.
  1. Prepare hollandaise sauce. Set aside.
  2. Halve and toast three English muffins.
  3. Poach six eggs.
  4. While the eggs are cooking, arrange the six muffin halves on a plate, each with the cut side facing up.
  5. Place a slice of Canadian bacon on each muffin half.
  6. Take the poached eggs off the stove and place one on each muffin half.
  7. 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)


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