I love, love, love Eggs Benedict. Sometimes, we replace the Canadian bacon with already cooked American bacon strips. Other times, we put some smoked salmon slices on the muffin AFTER it’s been toasted. If you replace the Canadian Bacon with slightly cooked spinach, this dish becomes Eggs Florentine!
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2 English muffins, split
4 tsp butter 4 slices Canadian bacon 4 large eggs Quick Blender Hollandaise Sauce ( Recipe Link) Paprika or black pepper NOTE: If you want to make your own English Muffins, they're SUPER EASY! Here's my recipe: ENGLISH MUFFINS |
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- Split English muffins in half and arrange on a cookie sheet. Spread a little butter on each and top. Put the Canadian bacon slices on the same sheet. Put under the oven broiler for ONLY a minute or so, until just slightly crispy. Don’t burn!!!
- Transfer muffin halves to two plates ready and waiting nearby the stovetop. Top halves with slices of Canadian Bacon.
- In a skillet with high sides or a fairly large pan with high sides, bring about 3--4 inches of water to a boil. Reduce heat to simmer.
- One at a time, break an egg into a small cereal-type bowl. Slide the egg so that it’s floating on the simmering water. Do this again for each egg.
- Cook EGGS without covering, for about 3 minutes until you see the whites settling into place and the yolks start to get thicker. Don’t overcook. This may take a bit of practice, but they’ll still be good.
- Carefully ease each egg out of the water with a slotted spoon and onto the English Muffin halves that are waiting on the plate.
- Add Hollandaise sauce to the top of each and sprinkle with black pepper or paprika.
Serve immediately. I like to serve them with some sliced avocado and tomato.
