Eggs Benedict Recipe
poached eggs, Hollandaise sauce, English muffins and Canadian bacon


Eggs Benedict, poached eggs, Hollandaise sauce, English muffins, Canadian bacon and other ingredients, Bed and Breakfast menu. See more Breakfast Menu Ideas with photographs

Eggs Benedict
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Prep Time: 10 min      Total Time: 10 min      Serves 2


1 package Knorr Hollandaise Sauce mix
1 cup milk
1/4 cups butter
2 teaspoons fresh lemon juice
1 English muffin halved horizontally
1 teaspoon butter, softened
2 slices Canadian bacon
2 eggs
snipped fresh chips for garnish


Prepare sauce mix per package instructions with 1 cup milk, 1/4 cup butter and 2 teaspoons fresh lemon juice. Keep warm.

Toast muffin slices under the broiler 3 minutes or until golden brown. Remove and spread with 1 teaspoon butter. Saute bacon in skillet over medium high heat until browned.

In the mean time fill a large size saucepan with approximately 3 inches water, bring to a boil then lower heat to a gentle simmer. Crack eggs individually into a cup. Using a teaspoon, swirl simmering water in a circle and carefully slide them into the pan. Poach for approximately 3 minutes. Immediately remove them with a slotted spoon, blot on a towel to remove any excess water.

To serve place a toasted muffin half on each plate, top with bacon then an egg. Spoon sauce over, add a garnish and serve this elegant entree.

Wine recommendation: Champagne

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