Classic Eggs Benedict

This classic breakfast is both filling and tasty! Try one today

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Servings: 4

Calories: 350 each

Ingredients:

• 2 English muffins
• 4 large eggs
• 4 slices bacon or ham
• Vinegar (just a splash)
• Hollondaise sauce

Directions:

1. Fill a medium size pot with about 3 inches of water. 
2. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface but not big bubbles.
3. Add a little splash of vinegar to the water (this is optional, but it helps the egg to stay together once it is in the water).
4. Crack one egg at a time into a small cup (like a measuring cup).  Lower the eggs one by one into the water, gently bringing it out of the cup.
5. Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk (3 mins for soft, 4 for medium, 5 for hard). Remove the poached egg with a spoon.
6. While the egg is cooking, place the slices of back bacon in a large pan and cook on medium-high heat for about 1 minute on each side.
7. Cut the English muffins in half and toast them. 
8. Once toasted put a slice or two of ham or bacon, and then a poached egg.
9. Top with hollandaise sauce.