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

How to Make Easy Eggs Benedict


  • 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!!

Printable Recipe Card

About Easy Eggs Benedict

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