Eggs Benedict are a delicious way of eating poached eggs. Present a beautifully prepared breakfast plate when you serve the Eggs Benedict alongside your favorite breakfast potato and fresh fruit.
Instructions
1. Serve Eggs Benedict warm by preparing each portion of the meal in a specific order. Slice the fruit first and place it in the refrigerator. Cook the potatoes. Cook the sauce next, followed by poaching the eggs, toasting the muffins and frying the ham.
2. Place two muffin halves face up on a plate. Place a piece of ham on each muffin half.
3. Retrieve the eggs from the pot of water with a slotted spoon. Let the water fully drain from the eggs. Place one egg on each muffin half.
4. Push the muffins to one side of the plate. Put a large scoop of breakfast potatoes to one side of the eggs. Leave enough room for the Hollandaise sauce and the fresh fruit.
5. Ladle the Hollandaise sauce over each of the muffins. Use approximately 1/4 a cup for each muffin half. Use more or less sauce according to your liking.
6. Lay the fresh fruit on the plate between the potatoes and the ham. Place the fruit far enough away from the Hollandaise sauce so they don't touch each other.
7. Set the plate on the table. Serve the Eggs Benedict immediately, with a glass of fresh orange juice and a glass of milk.
Tags: Eggs Benedict, each muffin, each muffin half, fresh fruit, Hollandaise sauce, muffin half, Serve Eggs Benedict