Eggs Benedict
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30 min
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4 servings
Indulge in brunch perfection with Eggs Benedict. Perfectly poached eggs and savory ham nestled on a toasted English muffin all draped in rich, velvety hollandaise sauce making for a luxurious breakfast or brunch.
Ingredients
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
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Step 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.
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Step 2
In a large shallow saucepan, add water and vinegar. Bring to a boil, and reduce heat to a steady simmer.
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Step 3
Break each egg into a custard cup, and gently pour into the pan.
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Step 4
Simmer the eggs until the whites are firmly set, about 3 minutes.
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Step 5
While eggs are poaching, cook the Canadian bacon in a medium skillet until nicely browned.
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Step 6
Remove each egg with a slotted spoon and place gently onto a towel to drain.
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Step 7
Place one muffin half on a plate and top with a slice of Canadian bacon and one poached egg.
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Step 8
Top off with 2-3 Tablespoons of the Hollandaise sauce.
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Step 9
Garnish with chopped chives, serve and enjoy your Eggs Benedict!
