Eggs Benedict

Breakfast, Recipes

Ingredients Needed

  • 1 package Aunt Millie’s Multi Whole Grain English Muffins, toasted and split
  • ⅓ cup reduced-fat buttermilk
  • ⅓ cup canola 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 chopped Chives

Directions | Yield: 4 servings

  1. 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.
  2. In a large shallow saucepan, add water and vinegar. Bring to a boil, and reduce heat to a steady simmer.
  3. Break each egg into a custard cup, and gently pour into the pan.
  4. Simmer the eggs until the whites are firmly set, about 3 minutes.
  5. While eggs are poaching, cook the Canadian bacon in a medium skillet until nicely browned.
  6. Remove each egg with a slotted spoon and place gently onto a towel to drain.
  7. Place one muffin half on a plate and top with a slice of Canadian bacon and one poached egg.
  8. Top off with 2-3 Tablespoons of the Hollandaise sauce.
  9. Garnish with chopped chives.

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