Now, it’s time to put it all together in one of our favorite indulgent brunch dishes, eggs Benedict. Rich, creamy hollandaise sauce tops gently poached eggs, thin slices of beef tenderloin, and golden-crisp English muffins. Roasted beef tenderloin is a splendid substitute for Canadian bacon, and is a perfect use for any tenderloin you may have left from dinner.
But first, we need to toast the English muffins to a crisp golden brown. Fork split the English muffins. Select shade 5 on the Wolf Gourmet toaster for a medium crispness.
While the eggs are poaching, assemble the eggs Benedict by placing toasted English muffin halves on a plate. Top with the tenderloin slices. Carefully remove the eggs with a slotted spoon and allow the excess water to drain off each egg before placing on top of the beef. Top each with about one tablespoon of hollandaise sauce and serve immediately, sprinkled with chopped chives.
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