Eggs Benedict

Eggs Benedict

4 to 6 eggs
2 to 3 English muffins, halved, toasted, and buttered
OR 4 to 6 slices toasted, buttered bread
4 to 6 slices Canadian bacon or ham
1 cup (250 ml) blender hollandaise (see below)

Place 2 inches (5 cm) of salted water in a large, wide saucepan or skillet and bring it to a simmer over moderate heat. Do not boil. Crack the eggs, one at a time, into a small bowl or tea cup and gently lower the egg into the water. Repeat with all the eggs. Simmer for 3 to 5 minutes, until the desired degree of doneness. Remove the eggs with a slotted spoon or small strainer and drain on a clean dish towel. Quickly saute the Canadian bacon or ham, just to warm it through. Place the Canadian bacon on the English muffin halves, top with a poached eggs, and spoon the hollandaise sauce over all. Serves 4 to 6. 

Reproduced by permission of Worldwide Recipes