#easyeggs

A quick and tasty take on the traditional Eggs Benedict that doesn't use a stove to make the hollandaise sauce. Instead, it's baked, which saves time.

Ingredients: 4 large eggs. 4 slices of Canadian bacon or ham. 2 English muffins, split and toasted. Hollandaise sauce store-bought or homemade. Chopped fresh parsley, for garnish. Salt and pepper, to taste.

Instructions: Preheat your oven to 375F 190C. Place the Canadian bacon or ham slices on a baking sheet and bake for 5-7 minutes, until heated through. While the bacon is heating, poach the eggs using your preferred method until they are cooked to your liking. Typically, 2-3 minutes for runny yolks. To assemble, place the toasted English muffin halves on serving plates. Top each muffin half with a slice of Canadian bacon or ham. Carefully place a poached egg on top of each bacon/ham slice. Drizzle with Hollandaise sauce. Season with salt and pepper to taste. Garnish with chopped fresh parsley. Serve immediately and enjoy your quick Baked Eggs Benedict!

Prep Time: 10 minutes

Cook Time: 10 minutes

Find out how to make the best hard-boiled eggs with a simple method that always makes the shells easy to peel. You need these eggs in your kitchen whether you want to use them in salads, snacks, or deviled eggs.

Ingredients: 6 large eggs. Water.

Instructions: Place the eggs in a single layer at the bottom of a saucepan or pot. Add enough cold water to the pot to cover the eggs by about 1 inch. Place the pot on the stove over medium-high heat and bring the water to a rolling boil. As soon as the water reaches a boil, remove the pot from the heat and cover it with a lid. Let the eggs sit in the hot water for 9-12 minutes, depending on your desired level of doneness 9 minutes for softer yolks, 12 minutes for firmer yolks. While the eggs are sitting, prepare an ice water bath in a large bowl. After the desired cooking time has passed, carefully remove the eggs from the hot water with a slotted spoon and transfer them immediately to the ice water bath to cool rapidly. Allow the eggs to sit in the ice water for at least 5 minutes to ensure they cool completely. Once cooled, tap each egg gently on a hard surface to crack the shell, then roll it between your hands to loosen the shell all over. Peel the eggs under running cold water to help remove any remaining bits of shell easily. Enjoy your perfect hard-boiled eggs with shells that peel effortlessly!

Prep Time: 5 minutes

Cook Time: 10 minutes