Easy Eggs Benedict
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 can (17.3 oz) refrigerated buttermilk biscuits
8 slices Canadian bacon or cooked ham
1 packet (1 1/4 oz) hollandaise sauce mix
8 eggs, poached

Preparation

1 Heat oven to 375 degrees. Bake biscuits as directed on can. Four baked biscuits are needed for this recipe. Freeze remaining 4 baked biscuits in plastic freezer bag for a later use.  2 Meanwhile, lightly brown Canadian bacon slices in skillet; keep warm over low heat. Prepare hollandaise sauce as directed on pkg. Prepare poached eggs. To serve, split warm biscuits; place 2 halves on each plate. Top each with bacon slice, poached egg and sauce.