Eggs Benedict
Heaven on your plate. Toasted English muffin, topped with amazing Canadian bacon, a runny egg, and the creme de la creme sauce called Hollandaise, which is lemony and buttery, and utterly delicious.
Ingredients
- 2 Thomas English Muffins fork or hand split
- 8 slices Canadian bacon
- 4 eggs
- 3-4 tablespoon butter
- 2 green onions sliced for garnish
Hollandaise Sauce
- ¼ cup butter for Hollandaise sauce plus additional for frying eggs and bacon
- 1 cup milk for Hollandaise sauce
- 1 package Knorr Hollandaise Sauce Mix
Instructions
- Turn on your oven to a low temperature (around 225F), just for keeping items warm.
- Split by hand or fork split your Thomas English Muffins, and then toast in your toaster
- Heat up a non-stick skillet to med-high and add 1 tablespoon butter. Once butter is melted, add the Canadian bacon and fry both sides until browned. Remove to a plate and keep warm in your oven.
- Prepare the Hollandaise sauce according to the package instructions. You will need milk and butter for this. Once prepared, keep warm on your stove.
- Keep your skillet hot, and add additional butter (how much is your preference). Once melted, fry your eggs to your liking. The recommendation is sunny side up! :-)
- Once the eggs are finished, top each slice of toasted English muffin with 2 pieces of Canadian bacon, 1 egg, and several spoons of Hollandaise sauce. Garnish with green onions.
Notes
Serve these delicious Eggs Benedict with some fresh fruit and juice for an amazing breakfast! If you have leftover Hollandaise sauce, consider serving it with some roasted asparagus or broccoli. Enjoy!
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