||Amount per serving
Concepts and Caveats
- Bacon is a complicated term. I’d recommend using Canadian bacon or back bacon.
- See my recipe on poaching eggs. As such more hardware than listed below is required.
- See my recipe for Hollandaise. As such more hardware than listed below is required.
- The hard part of Eggs Benedict is getting everything ready at the same time.
- I’d recommend making the Hollandaise first, and keeping it warm in a thermos, or over a boiler on very low heat.
- Poach the eggs 2 at a time, while performing the steps below.
- I like to toast the English muffin in the same pan as the bacon. This allows it to soak up some butter and flavor from the bacon.
- Skillet ~12-inch
- Knife and cutting board
Mise En Place
- Ensure the bacon is thickly sliced.
- Chop the basil.
- Split the English muffin in half.
- Melt the butter in the skillet.
- Add the bacon to the pan. Add the muffin inside-down.
- After 2-3 minutes, flip the bacon and muffin.
- After another 2-3 minutes, move the muffin to a plate.
- Place the bacon on top of the muffin.
- Place one egg on each muffin/bacon base.
- Pour 2-3 tablespoons of hollandaise over the muffin/bacon/egg base.
- Sprinkle the chopped basil over each and serve.