Easy Eggs Benedict Recipe
Servings: 4
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
- 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.
- 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.
- 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.
- This recipe yields 4 servings.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 538g | |
| Recipe makes 4 servings | |
| Calories 273 | |
| Calories from Fat 172 | 63% |
| Total Fat 19.18g | 24% |
| Saturated Fat 7.91g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 481mg | 160% |
| Sodium 795mg | 33% |
| Potassium 305mg | 9% |
| Total Carbs 1.9g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.91g | 1% |
| Protein 21.58g | 35% |
