Eggs benedict is one of my favorite breakfasts. Its origins are interesting as different tales are told. One thread that does hold common is that people were looking for a different breakfast idea and eggs benedict was born. I have to admit the dish is unique in both content and taste. Nevertheless, it seems to be a perfect combination. Bacon is sometimes used as the base. I personally prefer the Canadian ham. I have provided links to making the hollandaise sauce, poaching the eggs, and making the English muffins. The most common spices or toppings for the dish are salt and pepper. You can also add some parsley or perhaps a truffle if you wish.
- Poach the eggs by placing them in a pan of simmering water for 2 1/2 to 3 minutes. You can crack them directly into the pan. I usually place them in a bowl and slide them into the water. This prevents them breaking when they hit the pan.
- Remove them from the pan and drain off the excess water. Place them on a toasted English muffin with a layer of Canadian ham over the top. Make sure the muffin is nicely buttered. You may also want to consider frying the ham for a minute or two. Spread the hollandaise sauce over the top of the eggs. Season the eggs with salt and pepper.
- Serve and enjoy your eggs benedict.