Ingredients:
2 quality spit English muffins
Butter or margarine
4 slices Canadian bacon or ham
4 eggs, poached
1 pkg. Hollandaise sauce mix
3 tbsp. lemon juice
Instructions:
Toast or broil muffin halves and spread with butter. Top with slices of Canadian bacon or ham. Warm at 160 degrees in the oven. Poach eggs for 3 1/2 minutes in cups sprayed with vegetable oil. With whites set and yolks liquid, place inverted eggs upon muffins. Prepare Hollandaise sauce replacing 3 tbsp. of water with lemon juice. Cover eggs with sauce. Garnish with fresh parsley, kiwi slice, strawberry half, or a favorite garnish of your choice. Practice this dish for confidence! Makes 2 servings.
Sounds yummy, Eggs Benedict is one of my wifes favorites. What is the best way to make poached eggs? We used to have a special pan with little cups that separated the eggs and the water to steam it, but they became old and the non-stick surface was peeling off.
The best eggs for poaching are the freshest eggs you can find. If eggs are more than a week old, the whites thin out. Whites of fresh eggs will gather compactly around the yolk, making a rounder, neater shape. Use cold eggs right out of the refrigerator.
Use a pan that is at least 3 inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. To prevent sticking, grease the pan with a little oil before filling with water. Bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). HINT: When you poach eggs, try adding a little vinegar and salt to the water. Vinegar helps the egg to hold its shape. Without it, the eggs will become skeins of protein tangling up in the water.
Break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.
Remove from water with slotted spoon. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving.
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