Shortcut Eggs Benedict

Shortcut Eggs Benedict
Servings: 6


  • 6 English muffins, halved
  • 3 ounces shredded white cheddar cheese or Gruyere
  • 1/3 cup creme fraiche or sour cream
  • 12 thick slices bacon, cooked until crisp (optional)
  • 1 - 2 tablespoons butter
  • 6 - 12 eggs
  • Salt and pepper, to taste
  • 1 tablespoon snipped chives

Make It

1. Heat broiler on low. Place English muffins on a parchment-lined baking sheet. Toast for 1 minute (with a watchful eye!) or until lightly golden brown.

2. In a small bowl, stir together shredded cheese and creme fraiche. Spread some on each English muffin half. Roughly chop bacon (if using) and sprinkle over cheese. Warm under the broiler for about 5 minutes to heat through.

3. Meanwhile, fry as many eggs as needed for your family: Heat 1 to 2 Tbs. butter in a nonstick skillet over medium-high heat. Gently add eggs, pushing back whites slightly to keep separate. Once edges are crisp and lightly brown, about 3 minutes, lower heat to low and cook until yolks are desired consistency.

4. Place eggs on muffin halves. Season with salt and pepper, and garnish with chives.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 348, Fat, total (g): 19, sat. fat (g): 9, carb. (g): 27, fiber (g): 2, sugar (g): 2, pro. (g): 14, sodium (mg): 493, Percent Daily Values are based on a 2,000 calorie diet.