This Easy Eggs Benedict Recipe uses English Muffins and packaged Hollandaise Sauce. Eggs Benedict is a favorite special breakfast in many homes. You don’t have to go to a restaurant to eat this amazing delight!
Easy Eggs Benedict Recipe with Hollandaise Sauce
April 16 is National Eggs Benedict Day. What a good reason to repost one of my favorite breakfast meals, Eggs Benedict. It’s simply a toasted English Muffin, topped by turkey bacon, a Poached Egg, and a bit of Hollandaise Sauce.
You just can’t beat the delicious combination of flavors and proteins. This dish looks beautiful on a plate and is not hard to make, especially if you cheat and use a high-quality packaged Hollandaise Sauce, such as Knorr’s Hollandaise Sauce (affiliate link). It’s as simple as making poached eggs and toast.
You start with Poached Eggs and a good English Muffin, like Bay’s English Muffins (affiliate link) or Homemade English Muffins (Don’s English Muffins), add some thin-sliced turkey bacon and some Hollandaise sauce. For a change of pace (and one I much prefer!), try substituting Smoked Salmon (affiliate link) for turkey bacon.
What You Need
For this recipe, you need some good pots and pans, measuring cups and spoons, a wire whisk, and a slotted spoon. Whatever you buy, buy the best you can afford. But what you really want is a fabulous espresso machine, am I right?
Easy Eggs Benedict Recipe
Eggs Benedict over English Muffins with Hollandaise Sauce is a favorite special breakfast in many homes. You will feel decadent when you eat this toasted English Muffin, topped with some turkey bacon, a Poached Egg, and a bit of Hollandaise Sauce.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Calories 518 kcal
- 1 English muffin toasted
- 4 slices Turkey Bacon warmed (or 1 ounce smoked salmon)
- 2 poached eggs
- 2-4 teaspoons Hollandaise Sauce
- 1 dash Paprika for garnish
- 1 tablespoon white vinegar
Make Hollandaise Sauce
Make the Hollandaise Sauce according to the directions on the package. Knorr’s Hollandaise Sauce calls for a cup of milk and ¼ cup of butter or margarine. It makes enough for 4-6 servings, and takes about 15 minutes to make.
Heat a deep skillet or pot of water.
Break the eggs into the boiling water.
To prevent sticking in the pan, add about 1 tablespoon white vinegar to the water.
Turn the temperature down to medium.
If the eggs are not entirely submerged in the water, ladle or splash the hot water over top of them until they are done to your standards. I like mine runny, so it doesn’t take long, maybe 1 minute. If you prefer them a bit harder, just cook them longer until they look to be about the doneness you prefer.
Toast Muffins & Heat Bacon
While the eggs are cooking, toast the muffins and heat the turkey bacon for 15-20 seconds in the microwave.
Put It Together
Put 2 slices of turkey bacon on top of each muffin half.
Scoop the eggs out of the water with a slotted spoon and let them drain over the pan for a bit.
Add them to the top of the bacon.
Spoon a little sauce over top and sprinkle with paprika to make it pretty.
NOTE: Don and I have not mastered making homemade Hollandaise Sauce. We find that Knorr’s packaged sauce works well.
Calories: 518kcalCarbohydrates: 31gProtein: 34gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 446mgSodium: 1999mgPotassium: 457mgFiber: 2gSugar: 0.5gVitamin A: 1031IUVitamin C: 0.1mgCalcium: 94mgIron: 4mg
More Recipes With Eggs
- How to Make Poached Eggs
- Homemade English Muffins
- Elegant Coddled Eggs
- How to Make Soft Boiled Eggs
- Roasted Eggplant Quinoa Salad (excellent with a poached egg on top)
- Basting Eggs