Easy Eggs Benedict

Jane Allinder


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


★★★★★ 1 vote

15 Min


  • 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!!

Printable Recipe Card

About Easy Eggs Benedict

Course/Dish: Eggs
Other Tag: Quick & Easy
Hashtags: #eggs, #Benedict

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