Mike's Extremely Easy Eggs Benedict

Name: Mike's Extremely Easy Eggs Benedict
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 4 English Muffins; 4 tbsp Butter; 4 Fresh Eggs [room temp]; 1 tsp White Distilled Vinegar; 1 packages Precooked Canadian Bacon [8 pieces]; 1 packages Knorr Hollandaise Sauce Mix; 1/4 tsp Cracked Black Pepper; 1/4 cup Butter; 1 cup Milk; 1/4 tsp Cayenne Pepper; 4 tbsp Chopped Chives; 4 small Bowls Or Ramakins; 1 Metal Slotted Spoon; 1 Serrated Knife; 2 small Pots; 1 Whisk

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Want to surprise your partner with breakfast in bed this weekend but don't have a lot of time? Try this delicious, time saving recipe that's just as delectable, rich & creamy as scratch made! No one other than you will be the wiser! Serve with cold fresh melon on the side!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

20 mins

2 servings

Eggs Benedict Ingredients
4English Muffins
4 tbspButter
4Fresh Eggs [room temp]
1 tspWhite Distilled Vinegar
1 packagesPrecooked Canadian Bacon [8 pieces]
1 packagesKnorr Hollandaise Sauce Mix
1/4 tspCracked Black Pepper
1/4 cupButter
1 cupMilk
1/4 tspCayenne Pepper
4 tbspChopped Chives
Kitchen Items Required
4small Bowls Or Ramakins
1Metal Slotted Spoon
1Serrated Knife
2small Pots
1Whisk

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Steps

20 mins

1

Don't cut the English Muffins in half as you usually would. Just slightly shave off the top dusty portion of the muffin with a serrated knife. Toast well and spread butter on serrated side. By slightly shaving off the tops you'll end up with a thicker, more absorbant muffin that still has that same toasted, crispy outer layer most enjoy.
2

Place a small amount of Hollandaise sauce on top of your buttered muffin. Just enough to cover the top.
3

Place 2 pieces of Canadian Bacon on top of your sauce.
4

Place poached egg on top of your Canadian Bacon.
5

Top with Hollandaise sauce and sprinkle with Cayenne Pepper and fresh chives.
6

FOR HOLLANDAISE SAUCE: Place 1 cup milk and 1/4 cup butter in pot and bring to a simmer. Add Knorrs Hollandaise packet and black pepper and briskly stir with a whisk.
7

FOR POACHED EGGS: Gently crack open 4 eggs and place into individual ramakin bowls. This step is necessary for the security of your yolks. Bring 4" water to a boil then add 1 teaspoon white vinager. Gently add 2 eggs to the water. Boil for 2 1/2 minutes. Gently remove eggs with a slotted spoon. Leave the egg on your spoon and daub on a paper towel to dry for a second or two and gently place on muffin.
8

You can also try my 35 second poached egg recipe to save even more time.
https://cookpad.wasmer.app/us/recipes/353221-mikes-35-second-poached-eggs

Mike's 35 Second Poached Eggs
9

Repeat for the other 2 eggs.
10

TIP: If making more than 2 servings, [especially for larger groups] for times sake, you can poach your eggs for 2 1/2 minutes then gently place in a large bowl filed with water and mostly ice. Let them set until you're ready to serve. When ready, gently place them back into your boiling water for a few seconds [never leaving your slotted spoon] and viola, you still have perfect, timely poached eggs!

Linked Recipes

Mike's 35 Second Poached Eggs

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Cooksnaps

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MMOBRIEN @cook_2891564

on November 28, 2013 19:04

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!