Eggs Benedict

The smooth buttery sauce makes a truly indulgent breakfast or brunch.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Eggs Benedict

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    Ingredients

    8 large eggs butter, for spreading
    2 tbsp distilled white vinegar 1 cup warm hollandaise sauce
    4 English muffins

    directions

    Prep: 10 min Total: 30 min (Quick)
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    • 1

      Fill a large frying pan with water to a depth of 2in (5cm). Add the vinegar and bring to a simmer over medium heat. When tiny bubbles appear at the bottom of the pan, carefully crack 4 eggs, one by one, into each pan.

    • 2

      Cook for 1 minute. Remove from the heat and let stand for exactly 6 minutes. Remove the eggs, using a slotted spoon, and drain on paper towels.

    • 3

      Meanwhile, split each muffin in half and toast.

    • 4

      Butter each muffin half and place 2 on each serving plate. Top each half with a poached egg and spoon the hollandaise over the top.

    notes

    Goodo with  ham or crisp grilled bacon on the side.

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