Quick & Easy Eggs Benedict with Hollandaise Sauce
Servings
1
servingsThis is the quick & easy version – packaged sauce mix, soft-fried egg…can use bacon or deli ham or traditional Canadian bacon (or whatever meat protein of your choice or do meatless) and whatever fruit you have in the fridge on the side.
Ingredients
Sourdough English Muffins, toasted – plan on one English muffin per person you’re serving
Canadian bacon (one piece for each sandwich)
Sharp cheddar cheese, optional (one piece for each sandwich)
Egg, fried over-easy or poached, whatever your preference (one egg per sandwich)
1 package Knorr (my fav brand) Hollandaise sauce mix
Milk and butter to prepare the packaged sauce mix (amount may differ based on different brands of sauce mix)
Fresh fruit of your choice on the side, if you like
Directions
- Prepare Hollandaise sauce mix according to instructions – you’ll need 1 c milk and 1/4 c butter for the Knorr brand sauce mix. Whisk to keep smooth consistency and cover with lid to keep warm on stovetop while you make eggs and prepare the rest of your sandwich.
- Poach your egg (or easy-fry them with the lid on the skillet for a similar effect). I like to take them off the heat while the yolk is still a little bit runny.
- Toast sourdough muffins in your oven or toaster oven, dry (no butter) til golden. I’ll do mine in the toaster oven and last minute or so, I’ll add a slice of Canadian bacon and a slice of cheddar cheese to each side of the English muffin so that stuff can be nice and warmed up equally.
- When your breakfast sandwich is fully toasted, add your egg and drizzle with finished Hollandaise sauce. Add fruit of your choice on the side for a complete breakfast.