Wanda's Benedict Eggs

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 4 english muffins, split
• 8 eggs
• 1 tablespoon vinegar
• 8 slices canadian bacon
• 1 cup hollandaise sauce (i like classic hollandaise sauce)
• 8 fresh asparagus spears, steamed (optional)

Recipe

• 1 butter english muffins and place on cookie sheet.
• 2 preheat oven to 400â°f.
• 3 prepare hollandaise sauce as this can be kept warm in the double boiler that it is prepared in.
• 4 fry canadian bacon and keep warm in pan.
• 5 poach eggs: fill a shallow pan with water and bring to a simmer, add vinegar.
• 6 crack eggs into a bowl, one by one, and slip them into the water.
• 7 use a slotted spoon to try and contain the whites and shape the eggs (the vinegar will help with this as well).
• 8 slide the muffins into the oven when the last egg goes in to the pan.
• 9 cook eggs until they are opaque, and yolks are still runny.
• 10 take english muffins out of the oven and plate.
• 11 top with canadian bacon.
• 12 as you remove the eggs from the pan on your slotted spoon, rest the spoon on a tea towel for a moment, before transferring to english muffins.
• 13 top the pile with a generous spoonful of hollandaise sauce.
• 14 garnish with asparagus.