Classic Eggs Benedict

Classic Eggs Benedict

Classic Eggs Benedict

45 minutes

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Details
  • Serving Size:   4
  • Dairy-Free:   True
  • Weight Watchers:   5 Points
Cuisine
  • morning meal
  • brunch
  • breakfast
Comments
Ingredients
  • 1 package Knorr Hollandaise Sauce, prepared according to package directions (or see notes in About section for a homemade version)
  • 4 Slices Canadian Bacon or ham
  • 2 English Muffins
  • 1/2 teaspoon white vinegar (optional)
  • 4 Eggs
Instructions

Prepare Knorr Hollandaise Sauce according to package instructions.

Brown Canadian Bacon in a frying pan and toast English muffins. While bacon is cooking, poach the eggs.

Fill a medium sized sauce pan half way with water.

Add 1/2 teaspoon of white vinegar (this is optional but the vinegar helps hold the egg together). Bring to a gentle boil and carefully add eggs (1-2 at a time works best). Poach eggs for 2-3 minutes or until yolk has set to your preference.

Remove eggs one at a time with a slotted spoon.

Layer ingredients as follows: English muffin, Canadian Bacon, Eggs, Hollandaise Sauce.

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