Quick and Easy Eggs Benedict at home

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It’s possible! You may find you like it so much that going out for breakfast at a restaurant is not as appealing anymore because you can make this meal in about 15 minutes and you save yourself a few dollars too!

I have tried making my own hollandaise sauce, however it’s much more time consuming. I came across a seasoning sauce mix packet made by Knorr. I’ll be honest I was not sure if I would like it. It’s not bad! However it needed to be made more tasty. Just a couple extra additives to this sauce makes a restaurant quality sauce!

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Poached eggs: I have a special pan that makes poaching eggs easy, however if you don’t have this pan you can still make poached eggs. I was watching Brunch with Bobby Flay and he had some great tips on making pouched eggs, click on the link for video (see brunch with bobby flay).

Fresh lemon juice is the key!It livens the sauce, so please use fresh squeezed lemon.


What you will need:

1 packet Knorr Hollandaise sauce mix

1 cup milk

3 TBSP butter

1 TBSP fresh squeezed lemon juice

pinch of smoked paprika

pinch of onion powder

pinch of dried parsley OR pinch of fresh minced parsley

8 Canadian bacon slices

2 sourdough English muffins, split in half.

4 eggs


Start off by make hollandaise sauce according to packet direction. When combining contents of the packet, milk and butter also add fresh squeezed lemon juice, pepper, onion powder, and smoked paprika. Then whisk until sauce thickens. Turn on low and cover with lid to keep warm

Prep the english muffins, split in half and spread butter on each half. Pre heat a pan, once hot turn temperature to a level 3. Place english muffin butter side down into pan. Place a heavy pan on top of muffins and let cook until brown. It’s important to this on a low heat that way you don’t burn english muffins. Once cooked, place on plates.

Next make poached eggs and heat up Canadian bacon.

If using poaching pan. Fill pan with a little water and bring to a medium simmer. Once water is at a simmer place dab of butter in each egg poacher. Then crack eggs and place one into each egg holder. Cover with lid and let steam for about 3 minuets or until cooked to your preference.

In the mean time while eggs are poaching in pan, heat Canadian bacon by placing in a preheated pan. Once warm transfer to foil and cover.

Next assembly: Place 2 slices of bacon on english muffin on each half, next egg and top off with hollandaise sauce.

Serve and enjoy!


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