|Easy Eggs Benedict with Quick Hollandaise Sauce.|
I can poach an egg! It feels like the biggest accomplishment when you make a perfect poached egg. The secret is using vinegar in the poaching liquid, this helps to keep the egg together. This is one time that I cheat a little and use a package of Knorr Hollandaise Sauce. It's very good and if you add a little squeeze of fresh lemon into the sauce, nobody will know the difference. I had left over lobster from the night before and added some on top to make this dish extra special.
- 2 English muffins, halved horizontally
- 4 slices Canadian bacon
- 4 whole eggs for poaching
- 2 tablespoons distilled white vinegar
- Knorr Hollandaise Sauce
- Cooked lobster or crab for topping
- Fresh squeezed lemon to taste
- Prepare Hollandaise sauce according to package and keep nice and warm, string occasionally. In a small skillet, over low heat, cook Canadian bacon 2 to 3 minutes per side.
- In a large skillet, bring water and white vinegar to a low boil. If using a non-stick pan, 1 inch of water is fine or use 3 inches of water if you are not using a non-stick so that the eggs don't stick to the bottom of the pan. Crack eggs one at a time and gently drop each into boiling water. Cook 4 to 5 minutes, or until eggs are firm on the outside.
- Place toasted English muffin halves on a platter and top each half with a slice of Canadian bacon. Then, using a slotted spoon, place an egg over each slice of bacon. Top eggs with warm Hollandaise sauce and top with lobster if you desire.
Tip: If making a large batch of poached eggs, use an extra egg as a "test" egg. I like my eggs very runny.