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Eggs-Benedict-with-bacon-and-Hollandiase-sauce

Eggs Benedict

An easy and delightful breakfast or brunch recipe that looks and tastes fabulous
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Prep Time 20 minutes
Course Breakfast, Brunch
Cuisine American, Australian, British, Continental, French, International
Servings 2

Equipment

  • Electronic Scales
  • Toaster
  • small saucepan
  • Frypan
  • good quality chef knife

Ingredients
  

  • 4 pieces Back Bacon Canadian Bacon
  • 4 Large Free Range Eggs, poached [Note 1]
  • 2 English Muffins
  • Hollandaise Sauce [Note 2]
  • Fresh herbs for garnish

Instructions
 

  • Fry the Back Bacon (Canadian Bacon) – drain on kitchen towel and set aside
  • Poach the Free Range Eggs
  • Slice the English muffins horizontally and pop into the toaster
  • Place the toasted halves of each muffin on 2 plates and top with the cooked bacon, poached eggs and the Hollandaise Sauce
  • Garnish with additional fresh herbs and serve

Notes

Note 1.  Poached 
Note 2. Hollandaise Recipe