Eggs Benedict

Benedicts are a staple at the Cottage on Sunday mornings, and they are easy to prepare once you get the hang of them.

  • Prep Time:
  • Yield: 2 Servings
  • 1 tbsp White vinegar
  • 4 Eggs
  • 2 English muffins split
  • 4 slices of Canadian bacon warmed
  • 8 tbsp Hollandaise sauce
  • In a deep pot bring 4 inches of water and the vinegar to a boil over high heat. Lower the temperature so the water begins to simmer.
  • Crack 2 of the eggs into a small dish. Gently slip the eggs into the simmering water and cook for 3 to 5 minutes. Drain, set aside, and keep warm. Repeat the poaching process for the remaining 2 eggs.
  • While the eggs are cooking, toast the English muffins. When toasted, place the bacon on top. Place the eggs on top of the bacon.
  • Spoon the hollandaise sauce over the eggs and serve immediately. We like to add fresh fruit and Cottage Breakfast Potatoes.

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