Eggs Benedict is, of course, a classic favorite for breakfast. Here’s how to make it with a new twist!
There is something special about the perfectly poached egg in this recipe, with a perfect texture and a yolk begging to be popped. The poached eggs hide below a decadently rich Hollandaise sauce, that then resides on the deliciously salty Canadian bacon. Everything sits atop a toasted fluffy English muffin that soaks up the Hollandaise sauce and the runny yolk from your poached eggs. Pair it with a side of mixed fresh fruit or crispy hash browns and you have a perfect start to the day.
The New Twist: take classic Eggs Benedict to the next level with Wilted Spring Greens!
Here are the ingredients you’ll need to make 6 servings of delicious Eggs Benedict for a memorable breakfast:
6 large eggs
1 clove garlic, minced
1 tablespoon butter
3 English muffins, halved and toasted
6 pieces ham, sliced thin (or Canadian bacon)
12 ounces mixed spring greens
Hollandaise sauce
Now just follow these easy preparation steps:
1. Poach the eggs, taking care to keep yolks intact. Set aside.
2. Melt with butter and sauté garlic until just fragrant.
3. Stir the greens into butter and garlic until just wilted.
4. Place a piece of ham on each toasted muffin half. Distribute the greens over each. Work quickly to keep the food warm.
5. Top with an egg and Hollandaise sauce (see Note).
6. Enjoy!
Continue on to the next page to see the important notes for this recipe …