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easy eggs benedict

(1 rating)
Recipe by
Jane Allinder
Hollidaysburg, PA

A simple, easy way to make Eggs Benedict with a few shortcuts!!

(1 rating)
yield serving(s)
prep time 15 Min

Ingredients For easy eggs benedict

  • Two
    thomas 100% whole wheat muffins
  • Four slice
    jones canadian bacon
  • Two Tbsp
  • Four
    eggland's best eggs
  • One pkg
    mccormick's hollandaise sauce mix

How To Make easy eggs benedict

  • 1
    Make your Hollandaise sauce per the pkg instructions. This is where I did a change. The pkg calls for 1 cup of water but says you can add 1/2 c. water and 1/2 cup milk to make it creamy. So what I did (because Bill is not crazy about the Hollandaise sauce taste) is I used 1/2 cup of milk and 1/2 cup of chicken stock (not broth). It still tasted delicious! Stir well until it starts to thicken. Cover, remove from heat and set aside.
  • 2
    Cut your muffins in half. Butter them and broil them until light brown.
  • 3
    Fry up four eggs sunnyside up.
  • 4
    Give the four slices of Canadian bacon a quick warm up in a skillet. (Don't cook too long or it will get tough!)
  • 5
    Place two halves of muffin on each plate, place a slice of Canadian bacon on each muffin and top with an egg on each one. Then with a small gravy ladle, spoon the Hollandaise sauce on each muffin. Top with a sprinkle of dried parsley flakes on each egg!
  • 6
    Eat and enjoy!!

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