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  • Easy Eggs Benedict

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    Easy Eggs Benedict
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 pkt hollandaise sauce mix - (1.25 ounce) prepared according to package directions
    • 1 Tbsp. butter
    • 1 pkt Canadian bacon - (6 ounce)
    • 6 c. water
    • 1/2 c. white vinegar
    • 8 x Large eggs
    • 4 x English muffins split, toasted

    Directions

    1. Hot the hollandaise sauce over low heat. In a large skillet, heat the butter over low heat and cook the Canadian bacon for 2 to 3 min per side.
    2. Meanwhile, in another large skillet, bring the water and vinegar to a boil. Crack the Large eggs one at a time and gently drop each into the boiling water mix. Cook for 4 to 6 min, or possibly till the Large eggs are hard on the outside.
    3. Place the toasted English muffin halves on a platter and top each half with a slice of Canadian bacon. Then, using a slotted spoon, place an egg over each slice of bacon. Top the Large eggs with some hollandaise sauce and serve immediately.
    4. This recipe yields 4 servings.
    5. Comments: These look great served as is, or possibly garnished with sliced olives and a sprig of dill or possibly your favorite fresh herb.

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