Eggs Benedict

Ingredients

• 8 poached eggs
• 8 Holland rusks or English muffins
• 8 slices Canadian bacon or ham
• 2 tbs butter
• 2 C Hollandaise sauce
• grilled tomatoes for garnish

Directions

1. Warm Bacon: Melt butter in a large sauté pan and gently warm the Canadian bacon over low heat.
2. Plate Base: Place 2 Holland rusks on each plate and top with warm Canadian bacon.
3. Add Eggs: Set a poached egg on each portion and ladle Hollandaise sauce over the eggs.
4. Garnish & Serve: Garnish with grilled tomatoes and serve immediately.