Traditional Eggs Benedict

Southern Living MARCH 2003

  • Yield: Makes 2 servings


  • 8 (1/2-ounce) Canadian bacon slices
  • Vegetable cooking spray
  • 2 English muffins, split and toasted
  • 4 large eggs, poached


Cook bacon in skillet coated with cooking spray over medium heat until thoroughly heated, turning once. Drain on paper towels.

Place 2 bacon slices on each muffin half. Top each with a poached egg, and drizzle evenly with Hollandaise Sauce. Sprinkle with pepper and paprika; serve immediately.

Poached Eggs:

Add water to a depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add 1/2 teaspoon vinegar. Break eggs and slip into water, one at a time, as close as possible to surface of water. Simmer 3 to 5 minutes or to desired degree of doneness. Remove eggs with a slotted spoon. Trim edges, if desired.


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Traditional Eggs Benedict recipe