Easy Eggs Benedict

By carvalhohm

Ingredients

• 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

Preparation

Step 1

Warm the hollandaise sauce over low heat. In a large skillet, melt butter over low heat and cook Canadian bacon 2 to 3 minutes per side.

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.

Place toasted English muffin halves on a platter and top each half with a slice of Canadian bacon. Then, using a slotted spoon, place an egg over each slice of bacon. Top eggs with hollandaise sauce and serve immediately.

Notes:
Garnishing Tip: These look great served as is, or garnished with sliced olives and a sprig of dill or your favorite fresh herb.