Classic Eggs Benedict


1 package Knorr Hollandaise Sauce, prepared according to package directions (or see notes in About section for a homemade version)
4 Slices Canadian Bacon or ham
2 English Muffins
1/2 teaspoon white vinegar (optional)
4 Eggs
Optional: garnish with freshly chopped chives, green onions or parsley


Prepare Knorr Hollandaise Sauce according to package instructions.
Brown Canadian Bacon in a frying pan and toast English muffins. While bacon is cooking, poach the eggs.
Fill a medium sized sauce pan half way with water. Add 1/2 teaspoon of white vinegar (this is optional but the vinegar helps hold the egg together). Bring to a gentle boil and carefully add eggs (1-2 at a time works best). Poach eggs for 2-3 minutes or until yolk has set to your preference. Remove eggs one at a time with a slotted spoon.
Layer ingredients as follows: English muffin, Canadian Bacon, Eggs, Hollandaise Sauce.


Eggs Benedict is a classic Sunday brunch dish of toasted English muffins topped with poached eggs, Canadian bacon and Hollandaise sauce. This easy recipe features a packaged sauce, but you can make this homemade version here with just eggs, lemon juice and butter.


2-4 servings


Tuesday, April 26, 2011 - 3:29pm


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