Classic Eggs Benedict

Classic Eggs Benedict
Photo by James Carrier


  • 6 English muffins
  • 2 ½ cups lightly packed watercress sprigs, rinsed
  • 12 slices (7 oz. total) Canadian bacon
  • Foolproof hollandaise
  • 12 warm perfect poached eggs

1. Split muffins in half horizontally and arrange in a single layer, cut sides up, on a 14- by 17-inch baking sheet. Lay bacon slices in a single layer in a 10- by 15-inch pan. 2. In a 450° oven, bake muffins and bacon until browned, 5 to 7 minutes. 3. Place 2 muffin halves, cut sides up, on each...

View full recipe at My Recipes


Variations on Classic Eggs Benedict

  • Classic Eggs Benedict
    • Thinly sliced fresh chives, for garnish (optional)
    • Eight 1/4-inch-thick rounds of Canadian bacon
    • 1 recipe Hollandaise Sauce
    • +4 other ingredients

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