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Eggs Benedict


PCR-1S Cast Iron Range

(Check out our hollandaise recipe for instructions)


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

Fresh chopped parsley, for garnish


  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.

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