This breakfast classic is a must for feeding visiting guests in the morning or for brunch. Hell, I like eatin’ it late at night! This recipe is for two people or for one big guy, such as myself.
Ingredients:
4 toasted English muffin halves
4 poached eggs
4 slices Swiss cheese
4 slices Canadian style bacon
4 ounces hollandaise sauce (follow my recipe in A Chef’s Life: Cooking 101)
1 teaspoon fresh minced parsley
1 large non-stick skillet (for toasting muffins and heating bacon)
1 medium sauce pan (half full with low boiling water for poaching eggs)
Procedure:
1. Toast English muffin halves and top each with a slice of Swiss cheese.
2. Heat Canadian bacon and place a slice on each muffin half.
3. Now, sit a poached egg on each of the bacon topped muffin halves.
4. Now, douse each muffin creation liberally with hollandaise sauce.
5. Sprinkle eggs benedict lightly with fresh minced parsley.
6. You now have an old favorite of the elite in a simple style of grace.
