Easy Eggs Benedict

Makes 4
Prep 10 m
Cook 15 m



  1. 1 of 3 Prepare hollandaise sauce following package directions, using 2 tablespoons butter and 1 cup water for the amount indicated. Stir in lemon juice.
  2. 2 of 3 Cook bacon in large nonstick skillet until browned. Keep warm.
  3. 3 of 3 Bring 2 to 3 inches of water to boiling in large skillet. Reduce heat to keep water gently simmering. Break eggs, 1 at a time, into a cup; slip into skillet. Cook until whites are completely set and yolks begin to thicken, but are not hard, 3 to 5 minutes. Remove eggs with slotted spoon. Drain on paper toweling.

To serve:

  1. 1 of 1 Place one split muffin on each of 4 plates. Top half of each muffin with bacon slice. Place poached egg on top of bacon slice. Spoon 2 tablespoons sauce over each egg. Sprinkle with paprika, if desired. Serve immediately. Refrigerate leftover sauce to serve with vegetables for other meals.
Nutrition Information for Easy Eggs Benedict
Servings Per Recipe: 4
Per Serving: 561 mg sodium, 2 g fiber, 15 g pro., 269 kcal cal., 10 g Fat, total, 29 g carb., 4 g sat. fat, 221 mg chol.
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Printed from FamilyCircle.com 08/26/2019