Eggs Benedict

English muffins
Canadian bacon
Eggs
Fresh Spinach
Feta Cheese
Thinly sliced scallions
Knorr Hollandaise Sauce Packet

Poaching eggs is pretty uncomfortable for me. I’ve watched U-tube videos where you swirl the water to get the egg white to form around the yolk. I tried that once and it worked well for the first egg…what to do with the others? I didn’t want to swirl it each time I slid an egg in. I watched where they just put the egg into a ramekin and then gently poured it into the water from as close to the water as you can get. It stays pretty well together that way. Make sure there is enough water in the pan to cover the egg. Don’t put vinegar in the water, but do add a pinch of salt. If your egg whites get thin on the edges, you can always cut them off. Depending on how runny you like your eggs, let them cook on a gently boil for three to five minutes.

Toast and butter your English Muffin. Add a slice of Canadian bacon (you can also use regular bacon or lox). Spinach. Feta. Egg. Hollandaise sauce. I’m not ashamed to admit, I use Knorr Hollandaise sauce mix. It’s easy to prepare and fool proof… and it tastes great. Sprinkle with thinly-sliced green onions. Add a little more feta on top if desired. A slice of avocado would be lovely too. Voila. Enjoy.


Check Out Our Recipes

Cheesy Egg Souffle...breakfast at the 1795 Acorn Inn in Canandaigua

Cheesy Egg Soufle

broccoli & cheddar frittata with sausage, biscuit, veggies... breakfast at the 1795 Acorn Inn in Canandaigua is always included in your stay

Broccoli and Cheddar Fritatta

Corn and zucchini pie... breakfast at the 1795 Acorn Inn in Canandaigua

Corn and Zucchini Pie