Galbani’s Eggs Benedict

Ingredients

• 4 English muffins, toasted
• 4 slices of Galbani® Mozzarella Cheese Slices
• 4 slices of Canadian bacon
• 4 large eggs
• 1/4 cup white vinegar
• 2 tablespoons of butter
• 1/4 cup of fresh chopped parsley
• Salt and pepper to taste

Directions

1. Toast the English muffins and place 2 slices of Galbani® Mozzarella Cheese Slices on each one.
2. Heat a large skillet over medium heat and cook the Canadian bacon until it’s crispy. Remove from the heat.
3. Fill a medium pot with water and add the white vinegar. Bring to a boil.
4. Carefully crack each egg into the boiling water one at a time and cook for 3-4 minutes. Remove the eggs with a slotted spoon and place on a plate lined with paper towels.
5. Melt the butter in a small skillet over medium heat. Add the cooked eggs to the skillet and cook for 1-2 minutes, flipping once. Season with salt and pepper.
6. To assemble the Eggs Benedict, place 2 slices of Canadian bacon on each of the English muffins. Top each one with a cooked egg. Sprinkle with fresh parsley and serve.

Interesting Facts

• Eggs Benedict is a popular brunch dish that is believed to have been created in New York in the late 19th century.
• The original Eggs Benedict was made with bacon and a biscuit. The modern version is made with Canadian bacon and an English muffin.
• Adding a tablespoon of vinegar to the cooking water helps keep the egg whites from spreading too much.