Breakfast Recipe: Eggs Benedict

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I love Eggs Benny. Creamy and delicious, it’s just as good for dinner as it is for breakfast. In my family, we love to use peppered turkey instead of ham, and we don’t poach the eggs. Instead, we soft boil them, peel them, then split them in half and perch them atop the English Muffins. A spoon or two of hollandaise sauce, and you are having breakfast for dinner, easily!

Eggs Benedict

For 4 people:

4 whole English Muffins, split

250g peppered turkey or ham

6 eggs

Hollandaise sauce (a video with the how to is here-recipe is here)

Fill a good sized saucepan with water and turn onto high. When it boils, dip a spoon in the water a few times to heat it up, then gently lower in eggs one at a time. Turn the heat down a bit so they aren’t boiling too rapidly. Cook for about 7 minutes. Remove and run under cool water.

While the eggs are cooking, split the English muffins in half and set them on a baking sheet. Toast under the broiler. Top each half with some peppered turkey/ham and put back under the broiler to heat them up.

Meanwhile, once the eggs are done just run them under some cold water and then gently peel them. They might feel a little squishy, because the yolks will be just set and a bit runny even. Be careful!

Split the eggs gently and place on top of the pepper turkey/ ham. Top with spoonfuls of Hollandaise sauce and enjoy!

Makes 4 servings

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