Eggs Benedict
Eggs Benedict
Yield: 6 servings
Prep: 10 min
Cook: 25 min
Ready: 35 min
Ingredients
Instructions
So lets explore the real reason most people won’t make this fantastic breakfast at home: poaching the eggs. There are two ways I have found to be the best way to get the eggs exactly the way the high end restaurants do. Either take boiling water with a couple of tablespoons of white vinegar added (this keeps the white of the egg yolk together instead of dispersing all over the pan) or use an egg poacher. I opt for the poacher but have made this fine breakfast dish using the other method as well.
Next, assembly:
Bun bottom
Slice of turkey ham (I typically take a biscuit cutter and press out the round form-makes for a prettier presentation) or a couple of pieces of turkey bacon or salmon bits.
Poached Egg
Hollandaise sauce
Garnish with a little parsley (dried is fine)
