Atomic Gourmet
Cooking Basicsspacerspacer
Culinary Glossaryspacerspacer
American Cuisinespacerspacer
Hispanic Cuisinespacerspacer
French Cuisinespacerspacer
German Cuisinespacerspacer
Italian Cuisinespacerspacer
The Chefs Menusspacerspacer
nav footer
"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef, AtomicGourmet.com
Atomic Gourmet
Recipe search



Eggs Benedict
spacer
Difficulty Level: hard
Recipe Id: USA1025

Eggs Benedict

  • 4 Lg Eggs
  • Splash of white vinegar
  • 2 English Muffins
  • 4 slices of Canadian Bacon

Hollandaise Sauce - See Recipe

The Eggs

1. Poach eggs in a sauté pan with enough water to cover them completely.

2. Add a splash of white vinegar to help hold the shape of the eggs. You want the yolks still quite runny but the whites completely cooked.

3. Toast two English muffins and heat up four slices of Canadian Bacon.

4. Place the Canadian Bacon on top of the muffin halves, the poached egg on top of that, and the hollandaise on top of the eggs.

5. Garnish the top with a sprinkling of paprika.


spacer



© 2024 Atomic Gourmet - Powered by infaCORE™