Easy Eggs Benedict

Jane Allinder


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

★★★★★ 1 vote
15 Min


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


1Make 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.
2Cut your muffins in half. Butter them and broil them until light brown.
3Fry up four eggs sunnyside up.
4Give the four slices of Canadian bacon a quick warm up in a skillet. (Don't cook too long or it will get tough!)
5Place 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!
6Eat and enjoy!!

About this Recipe

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