Firehouse Eggs Benedict

 
Posted2/3/2015 6:01 AM

5 English muffins, split in half

10 slices Canadian bacon

 

Butter, for frying

10 eggs

1 package (1.25 ounces) hollandaise sauce mix, prepared

Water

Toast the English muffins. Place muffin halves on a cookie sheet and put in a warm oven.

In a large nonstick skillet, brown the Canadian bacon on both sides. Place 1 slice on top of each muffin half and return to oven to keep warm.

Wipe the pan and place over medium heat for 2 minutes. Add butter to the skillet. Crack the eggs in the frying pan spreading them out as evenly as possible; cook 2 minutes on medium heat. Add ¼ cup cool water to the pan and cover, letting the eggs steam for 1 minute. The lid must be tight on the pan to contain the steam.

Cut eggs into equal serving sizes with metal spatula. Place an egg on top of each muffin. Drizzle 2 tablespoons hollandaise sauce over each muffin and serve.

Serves five.

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