Classic Eggs Benedict

Classic Eggs Benedict
Photo by Scott Phillips


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