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Classic Eggs Benedict Recipe:

[Serves 4]

INGREDIENTS

1 tbsp butter
8 slices bacon or macon
4 buttered and toasted English muffins
8 poached eggs
Kosher salt and freshly ground black pepper
Hollandaise (keep warm)
Fresh parsley

METHOD

Melt butter in a large skillet over medium heat until foaming. Add bacon/macon slices and cook, turning occasionally, until golden brown. Transfer to a paper towel-lined plate to drain.

Divide English muffin halves between 4 plates. Place 1 ham/bacon slice on each English muffin half. Drain eggs on a paper towel-lined plate and place one egg on each ham slice. Season eggs with salt and pepper.

Spoon warm hollandaise over each egg.

Sprinkle with parsley and serve immediately.

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