I am not usually a huge fan of eggs benedict, but enjoyed this version. The hollandaise sauce tasted lighter and less acidic than some others I have tried. Three minutes was not long enough to poach the eggs I had. I let them simmer for an additional minute, and as you can see from the photo, I still had runny yolks with tender whites. I used regular bacon instead of canadian bacon, because I don't like canadian bacon. Very nice, and MUCH easier than the panko-crusted deep fried version I tried earlier this month!
COOK THE ISSUE 2010
Cook the Issue 2010: Eggs Benedict
By liamsaunt, member
June 28th, 2010
posted in: Gallery
Pielove writes: Hey Texas Foodie! Good to "see" you and those eggs look great. Posted: 5:08 pm on June 29th
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