easy eggs benedict

How To Make easy eggs benedict

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  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.
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  2

  Cut your muffins in half. Butter them and broil them until light brown.
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  3

  Fry up four eggs sunnyside up.
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  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!)
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  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!
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  Eat and enjoy!!
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