Ingredients
- 2 English muffins, split and toasted
- 4 eggs
- 1 packet of hollandaise sauce mix
- 2 tablespoons of white vinegar
- 4 slices of Canadian bacon or ham
- Salt and pepper to taste
- Fresh chives or parsley for garnish (optional)
Instructions
- Prepare the hollandaise sauce according to the instructions on the packet. Typically, you'll need to whisk the contents of the packet with water or milk in a saucepan and heat it gently until thickened. Set the sauce aside and keep it warm. Fill a large saucepan with water, add white vinegar, and bring it to a gentle simmer over medium heat.
- While the water is heating, cook the Canadian bacon or ham slices in a separate pan until heated through. Set them aside.
- To poach the eggs, crack one egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water with a spoon, then carefully slide the egg into the center of the whirlpool. Repeat this process with the remaining eggs.
- Allow the eggs to poach for about 3-4 minutes until the whites are set but the yolks are still slightly runny. Adjust the cooking time to achieve your desired level of doneness. Using a slotted spoon, carefully remove the poached eggs from the water and place them on a paper towel to drain excess water.
- To assemble, place a slice of Canadian bacon or ham on each toasted English muffin half. Top each slice with a poached egg.
- Spoon the warm hollandaise sauce generously over each poached egg. Season with salt and pepper to taste.
- Garnish with fresh chives or parsley, if desired.
Serve the Eggs Benedict immediately while they're still warm and the hollandaise sauce is silky. It pairs well with a side of roasted potatoes or a fresh salad. Enjoy your homemade Eggs Benedict!