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.
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Breakfast Menu Ideas
with photographs
Prep Time: 10 min Total Time: 10 min
Serves 2
Ingredients:
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
Instruction:
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.
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Wine
recommendation: Champagne |