Storm the Cassoulet

Eggs Benedict

on April 5, 2013



1 cup white-wine vinegar (optional)

8 large eggs

8 slices Canadian bacon (1/4 inch each)

4 English muffins, split and toasted


2 tablespoons chopped fresh chives, for serving

Roasted Potatoes, for serving


Poach eggs, and set aside.

Heat a medium skillet over medium-high heat. Cook Canadian bacon for one minute on each side; remove from heat and cover to keep warm.

Return eggs to simmering water until heated through, about 1 minute. Place each English muffin face up on a plate. Top each muffin half with a slice of Canadian bacon and a poached egg. Top eggs with Hollandaise sauce and garnish with chives. Serve immediately with roasted potatoes.


Try it with sliced turkey, turkey bacon, brie, and cranberry spread.


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