Cincinnati Eggs Benedict Recipe

Who doesn’t want their very own Cincinnati Eggs Benedict recipe from Maplestreet Station’s First Stop? Oh, and as an added bonus, here are some egg poaching tips.

Enjoy!

Cincinnati Eggs Benedict

  • 1.5 C – Sausage gravy, prepared
  • 6 – Fresh eggs
  • .5 lb – Goetta
  • 3 oz – Cheddar cheese, shredded
  • 3 – Plain English muffins
  • 1 tb – Unsalted butter

Form goetta into patties. Place in heated pan and cook until golden brown. Prepare 2 poached eggs. Toast English muffins and lightly butter. Top with goetta patty, then egg, gravy, and cheese. Serve immediately. Makes 3 servings.

Now, if egg poaching is new to you, or you just want an expert’s tips, we have some advice, courtesy of Miami University’s talented and knowledgeable chefs.

Egg Poaching Tips

  • Add a tablespoon of vinegar to the water to help keep the egg white together and intact.
  • Water should be at a gentle simmer.
  • Use fresh eggs for better result.
  • Depending on how runny or set you like your yolk, cooking 3-5 minutes should be perfect.

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