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Easy Eggs Benedict

(2 Votes)
20 Min

What separates a fancy restaurant chef from the rest of us? Nothing, when it comes to this easy recipe for the classic egg dish Eggs Benedict! In no time, you'll be whipping up our Easy Eggs Benedict for breakfast or brunch like a pro!

What You'll Need:
  • 1 (1.25-ounce) package hollandaise sauce mix, prepared according to package directions
  • 1 tablespoon butter
  • 1 (6-ounce) package Canadian bacon
  • 6 cups water
  • 1/2 cup white vinegar
  • 8 eggs
  • 4 English muffins, split and toasted
What To Do:
  1. In a small saucepan over low heat, warm the hollandaise sauce.
  2. In a large skillet over low heat, melt butter; cook bacon 2 to 3 minutes per side.
  3. Meanwhile, in another large skillet, bring water and vinegar to a boil. Crack eggs one at a time and gently drop each into boiling water mixture. Cook 4 to 6 minutes, or until eggs are firm on the outside.
  4. Place toasted English muffin halves on a platter and top each half with a slice of Canadian bacon. Using a slotted spoon, remove eggs from water and place one over each slice of bacon. Top eggs with hollandaise sauce and serve immediately.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Milnot is a brand name,look for it by the sweetened condensed milk,and evaporated milk section...... don't know if it still being made.

It is still made, I use it all the time. I live in Oklahoma and you find it in all stores here.

You can find the hollandaise sauce mix where the dry gravy mixes are found in your grocery store.

Where do you get Milnot????? Never heard of it. Canned milk?

There's NO MILNOT in Mr. Food's recipe.

We make the sauce as follows: YUMMY! use about 2 tablespoons butter/margarine per serving put in about 4 tablespoons Hellmans mayo - only real mayo will taste great ALWAYS use low heat - whisk together - add Milnot - only real Milnot will taste correct - wisk this in til smooth and creamy - ONLY LOW HEAT - THREE INGREDIENTS - HEAVEN!

sauce sounds great!!

I didn't know I could get Hollandaise Sauce in a package. Is it as good as home made? I've been looking a long time for a recipe for it.

very good, been using it for years. I use it for pouring over broccili, cauliflour and asparagus (not sure if I spelled that right, as my mind went blank..LOL).


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