Easy Eggs Benedict

Homemade Eggs Benedict

Once in a while, I like making eggs Benedict for breakfast. There’s very little in the world that can beat poached eggs on tender Canadian bacon and crispy English muffins, peeking out from a beautiful golden blanket of hollandaise sauce.

The two snags that probably keep more people from making this delicious dish are the poached eggs and the hollandaise.

I’ve solved the poached eggs dilemma. It’s not easy to make nice poached eggs. It takes practice and more often than not you end up with a spider-web of egg whites spreading out in a pot of boiling water. Plus, it takes too long when you’re hungry.

What I’ve done is purchase an egg-poaching pan. It makes four poached eggs at a time. Granted, the eggs turn out a little triangular, but that’s a minor point.

As for the hollandaise, I use a packaged mix – Knorr. It’s good, it’s fast, and it’s easy.

So there!