This is a print preview of "Eggs with Cheesey Mock Hollandaise Sauce" recipe.

Eggs with Cheesey Mock Hollandaise Sauce Recipe
by Carolinaheartstrings

Eggs with Cheesey Mock Hollandaise Sauce

It’s after Easter. We love to dye eggs. We dye a lot of boiled eggs. No one in my house likes boiled eggs but me. Can you see where I am going with this one? I have an over abundance of hard boiled eggs so in an effort to make something creative with them, I started thinking on my way home from work, what I could make myself for dinner AND use for an April recipe AND use some of those eggs! Enter one tasty “mock” Hollandaise sauce. It was so easy and quick to make. My kind of dinner after a long day at work.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 2 servings


  • 4 hard boiled eggs, peeled and cut into chunks
  • 4 English muffins
  • 4 slices of bacon, cooked
  • 4 teaspoons lemon juice
  • 1 cup chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons butter
  • 1/2 cup grated cheese ( I like Colby-Jack)


  1. In a saucepan pour in the chicken broth and cornstarch. Using a whisk stir until combined. Turn on the heat to medium. Add lemon juice and butter. Keep whisking until the mixture begins to boil gently and it becomes smooth and thickens and the butter is melted completely. Whisk in the cheese and continue whisking as the mixture thickens. Stir in the chopped boiled eggs. Stir to combine. Remove from heat.
  2. Toast the English muffins. Put 2 English muffins on a plate, top with 2 pieces of bacon, spoon half of the egg/sauce on the 2 muffins. Repeat with the other 2 muffins, bacon the rest of the egg/sauce mixture. Makes 2 servings.