Eggs Benedict

This breakfast favorite is sure to impress. It’s made with poached eggs, Canadian bacon, and Hollandaise sauce, and it can be served on a bed of fresh spinach or asparagus.


• 1 pound of Canadian bacon

• 8 English muffins, split

• 1/2 cup (1 stick) unsalted butter

• 4 large eggs

• 2 tablespoons white vinegar


Hollandaise sauce

• 1/2 cup (1 stick) unsalted butter

• 4 egg yolks

• 2 tablespoons freshly squeezed lemon juice

• 1/4 teaspoon cayenne pepper

• Kosher salt

• Freshly ground black pepper



1. Preheat Ventray Oven to 400 degrees F.

2. Place Canadian bacon on a rack in a shallow pan and bake for about 15 minutes, until crisp.

3. Meanwhile, melt butter in Ventray grill over medium heat. Add muffins, split side down, and cook until golden brown, about 2 minutes per side.

4. For the eggs, fill the Ventray grill with 1 inch of water and bring to a simmer. Add vinegar. Crack 1 egg into a small bowl. Hold the bowl close to the surface of the water and let the egg white fall into the water. Repeat with remaining eggs. Poach eggs until whites are set and yolks are still soft about 3 minutes. Remove with a slotted spoon.

5. To assemble, place 2 muffin halves on each of 4 plates. Top each with 2 slices of Canadian bacon, 1 poached egg, and 1 tablespoon of Hollandaise sauce. Sprinkle with chives. Serve immediately.