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#WFD – Easy Eggs Benedict with Bacon
Sprinkle with cayenne pepper and parsley and serve immediately
POLOKWANE – If you’re stuck on what to make for dinner, why not have breakfast for dinner?
Breakfast for dinner has become a popular idea and there are so many ideas to choose from.
Eggs Benedict is a simple dish of poached eggs and crispy bacon served on English muffins with a creamy white sauce.
Ingredients
- 1 x KNORR Classic White Sauce
- 250g streaky bacon
- 6 eggs
- 1 cup milk
- 1 pinch cayenne pepper
- 3 english muffins, halved and toasted
- 15ml butter
- 1 tbsp parsley to garnish, chopped
Method
- Slice the English muffins in half and toast under the grill until lightly golden brown.
- In a hot pan fry bacon until crisp and golden brown.
- Poach 6 eggs in an egg poacher.
- Arrange the toasted muffin halves on six breakfast plates. Top each one with bacon and poached egg.
- Prepare the KNORR Classic White Sauce following packet instructions, using hot milk rather than water for a creamier taste and stir in the butter to combine.
- Pour over the egg to coat nicely.
- Sprinkle with cayenne pepper and parsley.

This recipe was provided by What’s for Dinner

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