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
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.
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.
Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs.
Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft.
Remove with a slotted spoon, allowing the egg to drain.
To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg.
Season with salt and pepper.
Spoon hollandaise sauce over the eggs.
Garnish with chopped parsley.