top of page

Eggs Benedict

Featuring:

PCR-1S Cast Iron Range

(Check out our hollandaise recipe for instructions)


INGREDIENTS

8 slices Canadian bacon

4 English muffins, split

2 teaspoons white vinegar

8 eggs

Salt and pepper, to taste

Hollandaise Sauce (recipe can be found on recipe page on broilking.com)

Fresh chopped parsley, for garnish


DIRECTIONS

  1. Brown the bacon in a medium skillet using your range and toast the English muffins, cut sides up, on a baking sheet under the broiler.

  2. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil.

  3. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs.

  4. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft.

  5. Remove with a slotted spoon, allowing the egg to drain.

  6. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg.

  7. Season with salt and pepper.

  8. Spoon hollandaise sauce over the eggs.

  9. Garnish with chopped parsley.

55 views0 comments

Related Posts

See All

コメント


bottom of page