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Eggs Benedict


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  • 1 English Muffin
  • 1 Poached Egg
  • 1 Slice Canadian Bacon
  • Hollandaise Sauce
  • 1 1/2 tbsp cornstarch
  • 1/2 tsp dry mustard
  • 2/3 cup nonfat milk
  • 1 1/2 large eggs (yolk)
  • 2 1/2 tbsp fresh lemon juice
  • 2 tsp butter
  • 1/8 tsp salt paprika (ground, cayenne) black pepper


Cooking time 10mins


Step 1

Preparation Steps:

Combine cornstarch and mustard, and cayenne if you are using it in a 2-cup glass measure. Gradually add milk and egg(s) blending with a wire whisk.

Microwave at HIGH 1 minute; stir well.

Microwave at HIGH an additional 1-1/2 minutes or until thickened, stirring every 30 seconds.

Add lemon juice, butter, and salt; stir with a wire whisk. Add black pepper to taste and serve as desired.


Fry Canadian Bacon, Poach Egg, and Toast English Muffin.

Place Egg and Canadian Bacon on English Muffin. Top with Hollandaise Sauce.


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