Eggs Benedict

Eggs Benedict

Total: 20 min

Prep: 10 min

Cook: 10 min


8 slices bacon

4 English muffins, split

2 teaspoons white vinegar

8 eggs

Salt and pepper, to taste

Hollandaise Sauce, recipe above


Cook the bacon until the fat is rendered (about 10 minutes).

Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat.

Poach your eggs to your liking

As soon as all the eggs are in the poaching water, begin toasting your English muffins.

Assemble your Eggs Benedict by buttering one side of an English muffin. Top with two slices of bacon. Put a poached egg on top of the bacon, then pour your hollandaise over. Sprinkle some parsley over it all and enjoy.