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Quick and easy eggs Benedict recipe

Quick and easy eggs Benedict recipe

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  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Hollandaise sauce

This is a no-fuss, easy recipe. Yum!

76 people made this

IngredientsServes: 4

  • 4 rashers bacon
  • 1 teaspoon white vinegar
  • 4 eggs
  • 225g butter
  • 3 egg yolks
  • 1 tablespoon double cream
  • 1 dash ground cayenne pepper
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 4 muffins, split and toasted

MethodPrep:15min ›Cook:8min ›Ready in:23min

  1. In a frying pan over medium-high heat, fry the bacon on each side until evenly browned.
  2. Fill a large saucepan with about 7cm water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
  3. Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
  4. In a blender or large food processor, blend the egg yolks, cream, cayenne pepper and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
  5. Place open muffins onto serving plates. Top with 1 rasher bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

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Reviews & ratingsAverage global rating:(68)

Reviews in English (53)


Eggs benedict is my all time favorite way of eating eggs. I was cooking for a crowd, so to make this dish even quicker and easier, I used a packaged hollandaise sauce that only needed a couple of added ingredients and was done right on top of the stove. Didn't have any canadian bacon on hand, so I used taylor ham. Remember to use the vinegar in the water as it helps the egg whites hold together. Yummy!!-28 Aug 2005

by Kooky

The one and only change I would make is to reduce the amount of salt in the hollandaise sauce to 1/4 tsp. The way the recipe stands now, you can use it providing you don't add any salt to your eggs, but the sauce alone is just a tiny bit too salty. Aside from that, it was absolutely divine! I will make this again - many times!-26 Feb 2007

by Mochi Puffs

I really loved the hollandaise sauce, it was the best recipe I've tried. My boyfriend and I do not eat pork so we substituted smoked salmon for the ham and also added wilted spinach. Also, we didn't have any english muffins so we used whole wheat toast instead. I'll definately be making this again, thanks!-04 Aug 2006

Simple Way to Make Quick Steak & Eggs "Benedict" Mashup

Steak & Eggs "Benedict" Mashup. Have Delicious And Juicy Steaks Delivered Right To Your Door From Kansas City Steaks. Find easy recipes and cooking techniques for perfectly grilled skirt steak, rib-eye, filet mignon and more from the chefs at Food Network. The ideal steak marinade combines acid, fat, and seasonings.

A steak is a meat generally sliced across the muscle fibers, potentially including a bone. It is normally grilled, though can also be pan-fried. It is often grilled in an attempt to replicate the flavor of steak cooked over the glowing coals of an open fire.

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, steak & eggs "benedict" mashup. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Steak & Eggs "Benedict" Mashup is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Steak & Eggs "Benedict" Mashup is something that I’ve loved my entire life.

Have Delicious And Juicy Steaks Delivered Right To Your Door From Kansas City Steaks. Find easy recipes and cooking techniques for perfectly grilled skirt steak, rib-eye, filet mignon and more from the chefs at Food Network. The ideal steak marinade combines acid, fat, and seasonings.

To begin with this recipe, we must prepare a few components. You can have steak & eggs "benedict" mashup using 4 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Steak & Eggs "Benedict" Mashup:

Steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. The steak is then grilled at high temperature to get the appropriate crust. Best Steakhouses in Tucson, AZ – Silver Saddle Steakhouse, Daisy Mae's Steakhouse, Charro Steak & Del Rey, Fleming's Prime Steakhouse & Wine Bar, Firebirds Wood Fired Grill, The Keg Steakhouse + Bar – Oro Valley, Churrasco de Brasil, Garrett's Family Steakhouse, Sullivan's Steakhouse, Texas Roadhouse Best Steakhouses in San Antonio, Texas: Find Tripadvisor traveler reviews of San Antonio Steakhouses and search by cuisine, price, location, and more. Steak Diane is a classic, showstopping restaurant recipe of tender filet mignon steak pan-fried in butter that's smothered in a rich mushroom cream sauce with herbs and brandy.

Instructions to make Steak & Eggs "Benedict" Mashup:

  1. Toast English muffins and set aside..
  2. Slice steak and warm. Set aside..
  3. Warm your peppercorn sauce (or make Hollandaise sauce), set aside..
  4. Prep you water and vinegar to poach your eggs. Poach eggs, remove to drain on paper towel..
  5. Assemble – lay your split & toasted English muffin on plate. Top with sliced steak. Add poached eggs on top of steak. Top eggs with peppercorn & mushroom sauce. Enjoy!.

Serve with mashed potatoes and lightly steamed seasonal vegetables. The cut of steak you use is down to personal preference and budget. Different cuts will deliver different levels of tenderness and flavour. Our handy steak infographic shows you what to expect from each cut and gives advice on how best to cook it. Sirloin: Considered to be a prime steak, like fillet, but with more flavour.

So that is going to wrap this up for this exceptional food steak & eggs "benedict" mashup recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

Quick & Easy Eggs Benedict for Two

Who doesn’t love waking up to a hearty breakfast to start the day? Better if you don’t have to make it for yourself (yay for mimosas). But for those moments when you have to wake up and make something for yourself, or impress an overnight guest, having a quick and easy fancy pants options like Eggs Benedict in the deck is a must.

Eggs Benedict. Neither quick or easy. But, impressive. Indeed. And this recipe is here to make you rethink just how hard these poached eggs on a muffin have to be. It’s quick and easy and can probably be made with ingredients you already have in your fridge. Go on and check it out.

When you are looking for a perfect packet of protein, it doesn’t get much better than eggs. Try these recipes out, and you’ll be picking up cases rather than cartons.

Hollandaise Sauce ingredients

Here’s what goes in Hollandaise Sauce: egg yolks, butter, salt, lemon juice and a pinch of cayenne pepper, if you want a touch of subtle warmth.

Egg yolks – from 3 large eggs (and sold labelled as “large” at grocery stores), each egg weighing 55 – 60g / 2 oz. Even larger eggs will also work just fine. Smaller eggs may NOT work because there’s not enough yolks to emulsify the butter quantity. You need around 55g/1.9 oz yolks total – if you’re quite short of this, then add more egg yolk (whisk an extra yolk to break it up and pour in amount required). The typical composition of an egg is 60% whites, 30% yolk and 10% shell – do the maths!

Butter OR Ghee / clarified butter – butter is the fat used in Hollandaise Sauce. For a more concentrated buttery flavour, you can use ghee or clarified butter, if you happen to have either on hand. But there’s no need to get it specifically – you’ll see in the recipe that I discard the milk solids in the melted butter.

Ghee and clarified butter are the same thing, and in a nutshell it’s butter with the milk solids removed (hence “clarified”) to leave behind pure fat with a more intense buttery flavour that also has a higher smoke point than un-clarified butter. It can be used in things like sauces, such as this Lemon Butter Sauce for Fish, to make Butter Popcorn without it going soggy, and by the bucketload in Indian curries such as everybody’s favourite Butter Chicken and Tikka Masala

Lemon juice – for a touch of tang. In pure, classical Hollandaise Sauce made at fine dining restaurants, the tang typically comes from vinegar infused overnight with a subtle flavouring which is then reduced down to a glaze. That’s typically not required for homemade Hollandaise Sauce – lemon does just nicely! PRO TIP: the amount of lemon used comes down to personal taste, but when adjusting, bear in mind the use of the sauce. For Eggs Benedict, the sauce is mixed up with lots of other stuff so the intensity of tang is diluted, so make it a bit tangier than you want. If poured over asparagus or other non-porous things, then make the sauce exactly as tangy as you want the end result to be.

Salt – as with the tip for lemon juice, adjust the saltiness based on what you’re using it for. The ham, bacon or smoked salmon used for Eggs Benedict is salty, so the sauce doesn’t need to have too much salt in it. If you’re using it for plain steamed asparagus on the other hand, you may like to make the sauce saltier. If you’re using it for pan fried fish that’s been sprinkled with salt, then make it less salty. And so on. Recipe as written provides two salt quantities: 1) 1/4 tsp for Eggs Benedict and other “salted” foods and 2) 3/8 tsp for plain unsalted steamed foods

Cayenne pepper – just a pinch, for a subtle touch of heat. You can use also hot sauces if you want – eg. a dash of tabasco. If you want to use pepper, opt for white pepper instead of black so the flecks aren’t visible. Otherwise, use finely ground black pepper.

How to make Eggs

Egg is one such food item, it is eaten by most people. Due to the many benefits of eggs, it is eaten all over the world. It is made in many more ways than its benefits. You can get detailed information on how to make eggs from below.

So let’s start and see which are those egg recipes that we can make in less time:

Egg boil

The most common method is to boil an egg. In this too, eggs can be boiled in many ways. Some people like soft eggs while some people like hard eggs. Eggs are made in boiling water. Place the eggs in the boiling water and allow them to reach the consistency of your choice. A hard-boiled egg is well-boiled and hard from inside and outside. Whereas soft-boiled eggs contain egg white and egg yolk.

Egg Omelet

If you are more hungry and want to eat something spicy and tasty then you can make an egg omelet, it takes a maximum of 2 to 3 minutes to make and it is ready. You will not have to wait much and your omelet will be ready.

Poached Eggs

In this, eggs are made by taking them out of the eggshell. The egg is cracked and poured inside the bowl and then dropped into the hot water. Eggs are cooked in hot water. Once the egg is well cooked, it becomes jelly-like.

Eggs Benedict

Eggs Benedict is a common breakfast for the people of America. It is made from two English muffins that are divided into halves – bacon and an egg poached over both halves. Hollandaise sauce is poured over the poached egg. Hollandaise sauce contains egg and is made with butter, eggs and lemon juice.

Sunny-side up

Making eggs in this way is like fried eggs. To make this recipe, break 1 or more eggs in a pan that already has oil. It is necessary to have space between the eggs, otherwise, these two together will make one big egg. Cook them for 4 minutes and eat them hot. Unlike fried eggs, you do not need to flip the eggs while making eggs in this manner. In the sunny-side-up method, do not let the egg yolk touch the pan.

Scrambled Eggs

To make scrambled eggs means to fry the beaten eggs with butter, salt and can also add coriander, many other spices to it. Eggs are not to be cooked completely and their texture should be creamy to make them the best eggs. You can also add milk or cream to it, which will make the eggs even more delicious.

Deviled eggs

Filling takes place in deviled eggs. First, the egg is boiled and then the egg white and egg yolk are separated. After this, add mayonnaise and mustard, egg yolk and make its consistency like a paste. After this, fill the white part of the egg with the paste made.

Egg Fried Rice

Egg Fried Rice is made by mixing scrambled eggs with normal fried rice. Fried rice is made with rice mixed with vegetables and salt and pepper are added for flavor. The egg is then added to the soy sauce and rice mixture. After this, delicious Egg Fried Rice is made.

Egg Design

If you want to do something different after boiled eggs, then you can eat them by designing something like this. It is very beautiful to look at, so if you want to make your food look good and something different, then you can keep with your time by designing eggs.

Egg Sandwich

Egg sandwich is a dish that can have any type of egg filling. Eggs can be fried, fried or even poached eggs. This dish is very easy to make and it is popular for breakfast in India as well as all over the world.

Egg Salad

Egg salad made with hard-boiled eggs with mayo, salt, pepper, and the herb of your choice. You can make your dish even more delicious by using egg salad as a bread spread.

Egg Biryani

Egg casserole is a backed food. Before backing, beat the eggs and cheese well so that it becomes fluffy, eggs, Whisk the cheese, butter, salt, meat or vegetables with the cheese of your choice. Once it is mixed well, then back them.

Cloud Eggs

Cloud Eggs really look like clouds. The egg white is beaten until it becomes fluffy. It is then spread on the baking sheet. First, the white part of the egg is backed, after which the egg yolk is added. It is baked until it is set in egg white.


A frittata is a dish similar to an omelet, quiche and scrambled eggs. When this dish is made with a crust then it is called a frittata. Eggs are beaten and then mixed with bacon, cheese, and salt. The mixture is then poured into the pan to be backed.

Now, what are you waiting for, quickly remove your boring method and start eating eggs in a new way. Egg is very healthy. It should not happen that after eating the same recipe of eggs, you get bored and you stop eating eggs. This should not happen at all. Therefore, after reading the above article, you will not need to give up eating eggs because now you have many egg recipes available. Try one or all of these dishes and make your boring egg dish look amazing.

Steps in Preparing the Eggs Benedict

  1. Make the Hollandaise sauce. See how to make this quick and easy no-fail sauce.
  2. Poach the eggs. The egg yolks should be soft and runny while the egg whites are cooked.
  3. Cook the Canadian bacon, or ham, or regular bacon.
  4. Toast and butter the English muffin, bread, or biscuit.
  5. Start with the English muffin or biscuit, then Canadian bacon, poached eggs, and creamy hollandaise sauce.
  6. Serve and enjoy

No-Fail Hollandaise Sauce

While the sauce is most often used for Eggs Benedict, it pairs well with so many dishes. Try it with asparagus and seafood such as crab, shrimp, scallops, and even lobster. Yum.

Recipe: Eggs a la Benedict Yummy

Eggs a la Benedict – It’s always a good idea to read the recipe before you begin cooking, and I don’t mean five minutes beforehand—I’m talking the moment you decide you want to make the item.

Yummy Eggs a la Benedict menu and process is a culmination of the small recommendations I have learned over the past 3 years. Eggs a la Benedict is surely a weekend preparing challenge, which is to express you will need a number of hours to complete it, but when you have got the method down you can fry more than one order at the same time for family picnics or just to have cool leftovers to consume from the icebox on a whim.

In this tutorial, I am likely to educate you on how to make Eggs a la Benedict for Mom with simple ingredients, just like Chinese restaurants. My Eggs a la Benedict recipe is the best on the planet!

I may also educate you on how to make use of up leftover steamed rice and make it into an appetizing, cheap, and flavorful meal for the entire family!

I attempted applying slightly less water than normal, that has been advised elsewhere. It helped only a little sometimes, but different situations, I had to add more and more water as the quinoa was cooking. Then, the dry quinoa absorbed way too much of the dressing I included later.

Why Eggs a la Benedict?

Whether you live by yourself or are a busy parent, locating the full time and power to organize home-cooked foods can look like a difficult task. By the end of a frantic day, eating dinner out or ordering in might experience such as the fastest, best option. But convenience and refined food may take a substantial cost on your temper and health.

Restaurants often function more food than you ought to eat. Several eateries function portions that are two to three instances bigger compared to the encouraged nutritional guidelines. This encourages you to consume significantly more than you’d in the home, adversely affecting your waistline, blood force, and threat of diabetes.

Once you ready your own foods, you have more get a handle on within the ingredients. By cooking yourself, you can make sure that you and your household eat new, wholesome meals. This can help you to appear and feel healthy, raise your energy, strengthen your weight and temper, and enhance your rest and resilience to stress.

You can cook Eggs a la Benedict using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Eggs a la Benedict:

  1. Prepare 8 of eggs.
  2. It’s 4 of English muffins.
  3. Prepare of Hollandaise sauce.
  4. Prepare of Sauce ingredients.
  5. Prepare 1/2 cup of butter.
  6. You need 1 tablespoon of flour.
  7. Prepare 2 of egg yolks.
  8. It’s of Juice of 1/2 lemon.
  9. Prepare of Salt.
  10. You need 1 cup of boiling water.
  11. You need of Few grains red pepper.
  12. Prepare of Paprika.

Eggs a la Benedict instructions:

  1. Toast circular pieces of bread.
  2. Fry thin slice of boiled ham put on top of toast.
  3. Fry slice of tomato dredged with little flour in pan ham has been cooked.
  4. Put cooked tomato on top of ham then put the poached egg.
  5. Over all pour Hollandaise sauce.
  6. Hollandaise sauce.
  7. Cream butter and flour add eggs one at a time boiling water cook in double boiler until mixture thickens.
  8. Add salt lemon juice.

It’s cheaper to eat junk food than Eggs a la Benedict

In the beginning glance, it may seem that consuming at a fast food restaurant is more affordable than creating a home-cooked meal. But that is rarely the case. A study from the College of Washington College of Community Health exposed that people who make at home generally have healthier overall food diets without higher food expenses. Still another study found that frequent house cooks used about $60 monthly less on food than those who ate out more often.

I do not know how to make Eggs a la Benedict

  • If you’re discouraged by the chance of planning a home-cooked meal, it’s crucial to keep in mind that preparing is not an actual science.
  • It’s generally perfectly OK to miss an ingredient or exchange something for another Eggs a la Benedict.
  • Look on the web or buy a standard cook book for quick formula ideas.
  • Much like anything, the more you prepare, the better you’ll become. Even when you are a complete beginner in your kitchen, you’ll soon grasp some rapid, healthy meals.

What recipe should I use for Eggs a la Benedict?

Simple oils like canola, plant and peanut fat have larger smoke details, making them suitable for frying chicken. Find out about selecting the best fat for frying.

What must and mustn’t be performed when preparing Eggs a la Benedict

  • Ensure every thing is frozen in a sealable package or bag.
  • Meat specifically needs to be correctly wrapped.
  • Toast bread right from fridge, anti-waste plan urges.
  • Remember that anything that’s a higher water material, like lettuce, won’t be the exact same after being icy and then defrosted.
  • Attempt to freeze everything when at its freshest. Defrost meat carefully before cooking, but other items such as for instance bread for toasting could be prepared right from the freezer.
  • Never refreeze organic meat that has been icy and then thawed – you are able to, nevertheless, freeze grilled beef that was freezing when raw.
  • Make certain the fridge isn’t packed therefore whole that air can not circulate.

Strategies for starting!

Start with fresh, healthy ingredients. Baking sugary sweets such as for example brownies, cakes, and biscuits will not support your quality of life or your waistline. Similarly, adding too much sugar or salt may transform a wholesome home-cooked supper into an harmful one. To make sure your diet are good for you as well as being delicious, begin with healthy ingredients and flavor with spices rather than sugar or salt.

Inventory through to staples. Elements such as for instance grain, rice, olive oil, spices, flour, and stock cubes are staples you’ll probably use regularly. Keeping cups of tuna, beans, tomatoes and bags of freezing greens on hand can be beneficial in rustling up rapid dinners when you are pressed for time.

Give yourself some leeway. It’s okay to burn off the grain or over-cook the veggies. Following a several tries it will get simpler, faster, and tastier!

In a skillet, melt 1 teaspoon butter over medium heat.

Add Canadian bacon to the skillet and cook until light brown on both sides.

Place on a paper-towel lined plate and cover with foil to keep warm.

Wipe out skillet, fill with 2 inches of water, and add vinegar.

Heat until the liquid is boiling and then reduce to a simmer.

Break eggs carefully into a separate small cup or saucer.

You don’t want the yolk to break.

Holding the small cup or saucer close to the liquid’s surface, carefully pour eggs into the skillet.

Let cook for 3-5 minutes or desired level of firmness for the egg white.

While the eggs are cooking, make the Hollandaise sauce.

Vigorously stir to combine egg yolks and lemon juice.

Add ¼ cup of the firm butter.

Heat over very low heat, consistently stirring until the butter is melted.

Continue stirring and add remaining ¼ cup of the firm butter.

Stir the mixture until the butter is melted and the sauce is thickened.

Split the English muffins in half and toast.

Take toasted English muffins and spread each with some of the 3 tablespoons of butter.

Easy Eggs Benedict

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What separates a fancy restaurant chef from the rest of us? Nothing, when it comes to this easy recipe for the classic egg dish Eggs Benedict! In no time, you'll be whipping up our Easy Eggs Benedict for breakfast or brunch like a pro!

What You'll Need

  • 1 (1.25-ounce) package hollandaise sauce mix, prepared according to package directions
  • 1 tablespoon butter
  • 1 (6-ounce) package Canadian bacon
  • 6 cups water
  • 1 / 2 cup white vinegar
  • 8 eggs
  • 4 English muffins, split and toasted

What to Do

  1. In a small saucepan over low heat, warm the hollandaise sauce.
  2. In a large skillet over low heat, melt butter cook bacon 2 to 3 minutes per side.
  3. Meanwhile, in another large skillet, bring water and vinegar to a boil. Crack eggs one at a time and gently drop each into boiling water mixture. Cook 4 to 6 minutes, or until eggs are firm on the outside.
  4. Place toasted English muffin halves on a platter and top each half with a slice of Canadian bacon. Using a slotted spoon, remove eggs from water and place one over each slice of bacon. Top eggs with hollandaise sauce and serve immediately.


  • Looking for the perfect beverage to serve with brunch? How about our Zippy Bloody Mary with or without the alcohol.
  • And check out our helpful tips for a safe new year!
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Ratings & Comments

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Milnot is a brand name,look for it by the sweetened condensed milk,and evaporated milk section. don't know if it still being made.

It is still made, I use it all the time. I live in Oklahoma and you find it in all stores here.

McCormick/Schilling also makes a hollandaise sauce mix found in the baking/cooking needs section of my store. Gravy mixed are in the canned vegetable aisle. Some stores it may be near the dry gravy mixes.

You can find the hollandaise sauce mix where the dry gravy mixes are found in your grocery store.

Where do you get Milnot. Never heard of it. Canned milk?

There's NO MILNOT in Mr. Food's recipe.

We make the sauce as follows: YUMMY! use about 2 tablespoons butter/margarine per serving put in about 4 tablespoons Hellmans mayo - only real mayo will taste great ALWAYS use low heat - whisk together - add Milnot - only real Milnot will taste correct - wisk this in til smooth and creamy - ONLY LOW HEAT - THREE INGREDIENTS - HEAVEN!

I didn't know I could get Hollandaise Sauce in a package. Is it as good as home made? I've been looking a long time for a recipe for it.

very good, been using it for years. I use it for pouring over broccili, cauliflour and asparagus (not sure if I spelled that right, as my mind went blank..LOL).

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For the Waffles, prepare pancake and waffle mix as directed on package for waffles, adding Parmesan cheese, 1 1/2 teaspoons of the Seasoning and black pepper to the batter. (Do not overmix—batter may be slightly lumpy.) Pour about 3/4 cup batter into preheated Belgian waffle iron sprayed generously with no stick cooking spray. Sprinkle evenly with 1/2 teaspoon of the remaining Seasoning. Close waffle iron and cook until golden brown. Repeat with remaining batter to make 3 waffles. Set aside and keep warm.

Meanwhile, for the Hollandaise Sauce, heat butter in small saucepan until melted and frothy (temperature should reach about 180°F). Place egg yolks, lemon juice and salt in blender container cover. Blend until frothy, about 10 seconds, scraping down sides as needed. Gradually add hot butter, with machine running. Blend about 1 minute or until sauce is well mixed and thickened. With machine still running, slowly add hot water, 1 tablespoon at a time, until desired consistency is reached. (Sauce should be pourable consistency, but still thick enough to coat the back of a spoon.) Stir in Seasoning. Set aside until ready to serve.

Test Kitchen Tip: To keep the Hollandaise Sauce warm, transfer to a liquid measuring cup and place the cup in a warm water bath while poaching the eggs. Whisk before serving.

To poach eggs, fill large deep saucepan with about 4 inches of water. Add 1 tablespoon vinegar. Bring to boil. Reduce heat to medium. (Bubbles should just begin to break the surface of the water.) Break 1 egg into a fine mesh sieve. Allow watery part of egg white to drain out, then carefully transfer egg to a liquid measuring cup. Repeat with remaining eggs. Gently stir simmering water in one spot and carefully slide one egg at a time into swirling water, keeping them separate from each other. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken slightly. Carefully remove eggs with slotted spoon. Drain on paper towels.

To assemble Eggs Benedict, place 1/2 Waffle on each serving plate. Top each waffle with 2 slices of ham and 1 poached egg. Drizzle Hollandaise sauce generously over top. To serve, sprinkle with additional Seasoning, if desired.

Test Kitchen Tip: To make this recipe even easier, use your favorite frozen waffles! Heat waffles as directed on package then brush with melted butter. Sprinkle each waffle with 1/4 teaspoon Salad Supreme Seasoning, then build your Eggs Benny as directed above.


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