Saturday, May 21, 2011

Eggs Benedict

Eggs Benedict
Source: The Foundations of Professional Cooking: A Global Approach (textbook)

4 English muffins, split in half
8 Canadian bacon, 1/4-in slices
8 Eggs
1/2 c. Hollandaise sauce

Toast English muffins. Saute the Canadian bacon until hot. Bring 1 quart of water to a simmer (around 180 degrees) and poach eggs. (Click HERE to view my step by step instructions on how to poach an egg.)

Place each muffin on a plate and top with a hot slice of Canadian bacon. Place an egg on each slice of bacon and cover with 1 T. of Hollandaise sauce.

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