Easy Eggs Benedict

Easy Eggs Benedict
Servings: 4 Prep 10 mins Cook 15 mins


  • 1 package (.9 ounces) dry hollandaise sauce mix
  • 2 tablespoons unsalted butter
  • 1 cup water
  • 1 teaspoon fresh lemon juice
  • 4 slices lean Canadian bacon
  • 4 eggs
  • 4 English muffins, split and toasted
  • Ground paprika, for garnish (optional)

Make It

1. Prepare hollandaise sauce following package directions, using 2 tablespoons butter and 1 cup water for the amount indicated. Stir in lemon juice.

2. Cook bacon in large nonstick skillet until browned. Keep warm.

3. Bring 2 to 3 inches of water to boiling in large skillet. Reduce heat to keep water gently simmering. Break eggs, 1 at a time, into a cup; slip into skillet. Cook until whites are completely set and yolks begin to thicken, but are not hard, 3 to 5 minutes. Remove eggs with slotted spoon. Drain on paper toweling.

To serve:

4. Place one split muffin on each of 4 plates. Top half of each muffin with bacon slice. Place poached egg on top of bacon slice. Spoon 2 tablespoons sauce over each egg. Sprinkle with paprika, if desired. Serve immediately. Refrigerate leftover sauce to serve with vegetables for other meals.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 269, Fat, total (g): 10, chol. (mg): 221, sat. fat (g): 4, carb. (g): 29, fiber (g): 2, pro. (g): 15, sodium (mg): 561, Percent Daily Values are based on a 2,000 calorie diet.