Classic Eggs Benedict

Classic Eggs Benedict
Photo by Scott Phillips


  • 1 recipe Hollandaise Sauce
  • 8 large eggs
  • Thinly sliced fresh chives, for garnish (optional)
  • Eight ¼-inch-thick rounds of Canadian bacon
  • 2 tsp. white wine vinegar
  • 2 Tbs. salted butter, softened
  • 4 English muffins, split in half
  • + 1 more ingredients
    • Pinch of paprika, for garnish (optional)

Pour enough water into a 10- to 12-inch skillet so that it’s three-quarters full. Add the vinegar and bring to a simmer over medium-high heat. Gently break the eggs into the water around the edge of the skillet, which will help keep the eggs together. Lower the heat to medium low and simmer until...

View full recipe at Fine Cooking


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