Eggs Benedict over English Muffins with Hollandaise Sauce is a favorite special breakfast in many homes. You will feel decadent when you eat this toasted English Muffin, topped with some turkey bacon, a Poached Egg, and a bit of Hollandaise Sauce.
Make the Hollandaise Sauce according to the directions on the package. Knorr's Hollandaise Sauce calls for a cup of milk and ¼ cup of butter or margarine. It makes enough for 4-6 servings, and takes about 15 minutes to make.
Heat a deep skillet or pot of water.
Break the eggs into the boiling water.
To prevent sticking in the pan, add about 1 tablespoon white vinegar to the water.
Turn the temperature down to medium.
If the eggs are not entirely submerged in the water, ladle or splash the hot water over top of them until they are done to your standards. I like mine runny, so it doesn't take long, maybe 1 minute. If you prefer them a bit harder, just cook them longer until they look to be about the doneness you prefer.
Toast Muffins & Heat Bacon
While the eggs are cooking, toast the muffins and heat the Canadian bacon for 15-20 seconds in the microwave.
Put It Together
Put 2 slices of Canadian bacon on top of each muffin half.
Scoop the eggs out of the water with a slotted spoon and let them drain over the pan for a bit.
Add them to the top of the bacon.
Spoon a little sauce over top and sprinkle with paprika to make it pretty.
NOTE: Don and I have not mastered making homemade Hollandaise Sauce. We find that the Knorr's packaged sauce works well.