Eggs Benedict with Hollandaise Sauce
Ingredients
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Water -- 3 qt
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Vegetable oil -- 0.25 cup
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Potato, sliced -- 5 cup
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Onion, caramelized -- 1 cup
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Thyme, dried, ground -- 1 tsp
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Egg -- 10 each
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Canadian-Style Bacon, cured, unheated, sliced -- 15 oz
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English Muffin, plain, split, buttered and toasted -- 10 oz
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Minor's Hollandaise Sauce Gluten Free 12 x 1.5 pounds pouch, thawed -- 15 oz
Preparation
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1Bring water to a boil, then reduce to a simmer.
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2In a separate pan sauté sliced potatoes until golden brown. Add caramelized onions and thyme to cooked potatoes. Reserve.
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3Crack eggs into ramekins, add eggs individually to simmering water. Poach for 7-9 minutes or until cooked to desired temperature.
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4Stack ham on English Muffin and warm in the oven. Add the poached egg on to the ham and muffin then top with Hollandaise Sauce. Serve with potatoes on the side. Top with Hollandaise.
Components
