Copper Chef Copper Eggs - Eggs Benedict Recipe

Ingredients Directions
1. Crack each egg into a Copper Egg
and cover the Copper Eggs with the Lids.
2. Fill a pot with enough water to cover
the bottom third of the Copper Eggs
when they are placed in the pot. Place
the pot on the stove and bring to a boil.
3. Place the Copper Eggs in the Caddy,
place the Caddy in the pot, and cook
for 6 ½ mins. to poach the eggs.
4. Let sit for 2 mins.
5. Place the bottom of the English mufns
on a serving plate.
6. Place a slice of Canadian bacon and
a poached egg on each mufn bottom.
7. Top each egg with ¼ cup Hollandaise
sauce and the top of the English mufn.
8. Garnish with chopped chive.
4 large eggs
4 English mufns,
sliced & toasted
4 slices Canadian
bacon, pan seared
1 cup Hollandaise
sauce, warm
chopped chives,
for garnish
Serves
2
Eggs Benedict
9