Easy Eggs Benedict
5 photos of Easy Eggs Benedict Recipe
By
Jane Allinder
@HollidaysburgGirl
1
A simple, easy way to make Eggs Benedict with a few shortcuts!!
Rating:
★★★★★ 1 vote
Serves:
Two
Prep:
15 Min
Ingredients
- Two
- thomas 100% whole wheat muffins
- Four slice
- jones canadian bacon
- Two Tbsp
- butter
- Four
- 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!!
