Eggs Benedict

A Chau favorite and served every Father's Day! Best when made with Knoor Hollandaise Sauce
Breakfast
Brunch
PREP TIME:
30 minutes

SERVES:

2

TOTAL COOKING TIME:

5 minutes
Image
INGREDIENTS
  • 4 slices Canadian bacon
  • 4 large eggs
  • 2 English muffins
  • Butter
  • Knorr Hollandaise Sauce package
  • 2 tablespoons chopped parsley, for garnish
  • 1 lemon
  • Black pepper

DIRECTIONS

  1. 1.
    Whisk Knorr Hollandaise Sauce mix and 1 cup milk in small sauce pan. Add 1/4 cup butter. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally until thickened, about 1 minute; set aside.
  2. 2.
    Split english muffins and cut lemon into wedges; set aside.
  3. 3.
    Place Canadian bacon on microwave-safe plate; set aside.
  4. 4.
    Crack eggs into individual bowls; set aside.
  5. 5.
    Bring a large saucepan two-thirds-filled with water to a gentle boil, then salt the water. With a spoon, begin stirring the boiling water in a large, circular motion. When the water is swirling like a tornado, add the eggs one at a time. The swirling water will help the egg white wrap around itself as it cooks. Cook for about 2 1/2 to 3 minutes.
  6. 6.
    While eggs are cooking toast the English muffins, place Hollandaise sauce on low, whisking frequently and squeeze in 1 lemon wedge. Microwave Canadian bacon 30 seconds on both sides.
  7. 7.
    Assemble English muffins and Canadian bacon on plate.
  8. 8.
    Using a slotted spoon, remove the eggs one at a time and place on English muffins.
  9. 9.
    Ladle Hollandaise sauce on top, add black pepper and garnish plate with parsley and lemon wedge. Serve immediately.