Eggs Benedict recipe – Stun people at brunch !
1 package Knorr store-bought Hollandaise sauce
1 tablespoon white vinegar
2 English muffins, cut in half
4 slices of ham or Canadian bacon
Make the hollandaise sauce according to package instructions.
Meanwhile, poach the eggs: 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 paper towel to drain.
While eggs are cooking toast the English muffins. Remove from toaster and place two halves on two plates. Top each with a slice of ham or Canadian bacon, a poached egg, and a spoonful of Hollandaise sauce.
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.