Easy Egg Benedict

By BuffieBelinda

This is my families all time favorite breakfast, however, we eat it for dinner, too! I am mad about making breakfast for dinner, or ‘Brinner’ as it’s called in my house. I cheat and make packaged hollandaise sauce because I think it tastes just as good as the fresh (and pain in the rear) sauce. There have been many debates about what brand is best. If you ask one of my sisters, she would say a jarred brand that the name escapes me at the moment. I like Knorr and always add the suggested lemon juice. It gives it a bit of zip!

Ingredients

• 4 large eggs
• 2 English muffins, split and toasted
• 1 tsp plain, rice or white wine vinegar
• 1 package Canadian bacon
• 1/2 cup shredded or sliced cheddar cheese
• 1 package hollandaise sauce
• 1/2 stick butter
• 1 cup milk
• 1 tsp lemon juice

Details

Preparation time 20mins
Cooking time 40mins
Adapted from b-anything.blogspot.com

Preparation

Step 1

1.Fill a shallow pan half way with water, add vinegar and bring to a boil
2. While waiting for water to boil, crack eggs into a small bowl
3.Slowly add eggs one at time to water holding the bowl as close to the water as possible
4.With a slotted spoon, gently push the outer edged of the whites closer to their yolk
5.Remove from heat, cover and let stand 4-5 minutes, depending on desired doneness of yolk
6.Meanwhile, heat Canadian bacon in a non stick pan on medium
7.Add cheese and let melt
8.Follow directions on package to prepare sauce
Assembly:
1.Place 2 toasted muffins on each place
2.Add a slice of cheese covered bacon to each
3.Scoop each egg out of pan with a slotted spoon and place on muffin
4.Pour sauce over
5.Serve