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

 
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.

Wine recommendation: Champagne