Classic Eggs Benedict

(4 servings)

  • 1 package English muffins
  • 2 large eggs per person
  • 1 package Canadian bacon
  • 1 package hash browns
  • 1 packet Hollandaise sauce
Start the water boiling for the eggs and put the Canadian bacon on a skillet (no grease necessary). The object is to just brown the bacon Meanwhile, start the hash browns in a separate skillet, using the package's instructions. Also start the sauce using the packet's instructions.

Put the muffins in the toaster and when popped, place them on top of the bacon to become soft and stay warm.

When the water is boiling, put 2 eggs in the water - poaching them. Poach for 2 minutes.

Set up your plate: Two halves of English muffins, then place 2 or 4 pieces of Canadian bacon atop them. When eggs are poached to your liking, use a large slotted spoon to place them on top of bacon. Pour Hollandaise over the whole ensemble. Dish up hash browns as a side dish and enjoy!

This is how I assemble Eggs Benedict servings for breakfast guests. Only five things to buy from the grocery store.

Mr Breakfast would like to thank Egglover for this recipe.

Recipe number 1765. Submitted 6/8/2006.