Shortcut Eggs Benedict

Take a shortcut and make eggs benedict the easy way with this scrumptious recipe. Make this recipe the night before so that you can serve a hearty and healthy breakfast even on the busiest of school days. On casual, relaxing weekends pair this recipe with hash browns and some chopped fresh fruit of your choice for a full breakfast that is sure to please everyone in the family.

Photo by Myra O.
None

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Ingredients

  • 2

    English muffins, split and toasted

  • 8

    thin slices Canadian-style bacon, about 4 ounces total

  • 4

    eggs

  • 2

    tablespoons milk

  • dash of black pepper

  • 1

    tablespoon margarine or butter

  • 1

    envelope hollandaise sauce mix, about 2/3 cup sauce

  • 1

    teaspoon lemon juice

  • 1/2

    cup soft bread crumbs, about 1/2 slice of bread

  • 2

    teaspoons fresh chives or parsley, roughly chopped

  • 2

    teaspoons margarine or butter, melted

  • tomato wedges, optional to taste

Directions

In a 2-quart square baking dish arrange toasted muffins, cut-side-up. Place 2 bacon slices on each muffin half. In a bowl beat together eggs, milk, and pepper. In a skillet melt the 1 tablespoon margarine or butter over medium heat. Pour in egg mixture. Cook without stirring until mixture begins to set on the bottom and around the edges. Using a large spoon or spatula, lift, and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking over medium heat about 3 minutes total or until eggs are cooked throughout but are still glossy and moist. Immediately remove eggs from heat. Spoon eggs atop each muffin stack, dividing evenly. Prepare sauce mix according to package directions. Stir in lemon juice. Spoon sauce over muffin stacks. For crumb topping, combine crumbs, chives or parsley, and the 2 tablespoons margarine or butter; sprinkle over muffin stacks. Bake, uncovered, in a 350°F oven about 15 minutes or until heated through. Transfer to a platter or individual plates; spoon any sauce in dish over eggs. If desired, garnish with tomato wedges. MAKE-AHEAD TIP: Prepare muffins and stack Canadian-style bacon and eggs atop muffins in baking dish. Prepare crumb topping. Cover and chill main dish and crumbs separately up to 24 hours. To serve, prepare sauce and spoon over muffin stacks. Sprinkle with crumbs. Bake, uncovered, in a 350°F oven about 20 minutes or until heated through.

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