
Ingredients Needed for Eggs Benedict
- 1 package Aunt Millie’s Multi Whole Grain English Muffins, toasted and split
- ⅓ cup reduced-fat buttermilk
- ⅓ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1½ teaspoon yellow mustard
- 1½ teaspoon butter
- 1 quart water
- 1 tablespoon vinegar
- 4 large eggs
- 4 slices Canadian bacon
- 1 tablespoon chives, chopped
Directions | Yield: 4 servings of Eggs Benedict
- To make mock hollandaise, combine buttermilk, mayonnaise, lemon juice, and yellow mustard in a small saucepan over low heat, stirring well with a whisk. Add butter and stir until butter melts. Keep warm.
- In a large shallow saucepan, add water and vinegar. Bring to a boil, and reduce heat to a steady simmer.
- Break each egg into a custard cup, and gently pour into the pan.
- Simmer the eggs until the whites are firmly set, about 3 minutes.
- While eggs are poaching, cook the Canadian bacon in a medium skillet until nicely browned.
- Remove each egg with a slotted spoon and place gently onto a towel to drain.
- Place one muffin half on a plate and top with a slice of Canadian bacon and one poached egg.
- Top off with 2-3 Tablespoons of the Hollandaise sauce.
- Garnish with chopped chives, serve and enjoy your Eggs Benedict!