Eggs Benedict recipe – Stun people at brunch !
2 English muffins, cut in half
4 slices of ham or Canadian bacon
1 tablespoon white vinegar
Toast the English muffins lightly, place the ham or Canadian bacon on top. Set the muffins on plate and keep close to the stove. Bring a pot of water large enough for 4 eggs to not touch to a slow boil. Add the vinegar. Crack the eggs directly into the water, 1 at a time.
DO NOT STIR. When the whites are fully solid and the yolk looks well formed use a slotted spoon to scoop each egg onto a muffin/meat combo. Top with Hollandaise.
There are dozens of variations of this dish, so feel free to get creative. After you perfect your Benedicts try Eggs Florentine, substituting spinach for the ham, or Eggs Oscar, substituting asparagus and crab meat for the ham.