- Lightly grease a large skillet. Half-fill the skillet with water. Bring water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a measuring cup. Carefully slide egg into simmering water, holding the lip of the cup as close to the water as possible. Repeat with remaining eggs, allowing each egg an equal amount of space.
- Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and place them in a large pan of warm water to keep them warm. Prepare Mock Hollandaise Sauce.
- Place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted. Top each muffin half with a slice of Canadian-style bacon; broil about 1 minute more or until meat is heated.
- To serve, top each bacon-topped muffin half with an egg; spoon Mock Hollandaise Sauce over eggs. If desired, sprinkle with paprika.
From the Test Kitchen
Prepare the eggs and toast the English muffins as above. Place muffin halves in a greased 8x8x2-inch baking pan. Top each muffin half with a slice of Canadian-style bacon and one cooked egg. Cover and chill for up to 24 hours. To serve, prepare Mock Hollandaise Sauce; spoon hot sauce over eggs. Bake, covered, in a 350 degrees F oven about 30 minutes or until heated through.
Prepare as above, except spread 1 tablespoon softened tub-style cream cheese with herbs on each toasted English muffin half and substitute 4 ounces thinly sliced smoked salmon (lox-style) for the Canadian-style bacon. If desired, stir 1 tablespoon drained capers and 1/2 teaspoon dried dillweed into the Mock Hollandaise Sauce. Do not use the paprika.
Prepare as above, except before cooking eggs, cook four 3-1/2- to 4-inch diameter stemmed portobello mushroom caps in 1 tablespoon hot olive oil in a large skillet over medium-high heat until mushrooms are tender, about 6 minutes, turning once. Remove from pan and blot mushrooms with a paper towel. Slice mushrooms. Sprinkle lightly with salt and pepper and cover with foil to keep warm. Continue as directed, using the mushroom caps instead of the Canadian-style bacon. Sprinkle each with finely chopped seeded tomato instead of the paprika.
Prepare as above, except substitute 4 slices marble rye or rye bread for the English muffins. Substitute thinly sliced corned beef or cooked ham for the Canadian bacon. Divide 1/2 cup rinsed and drained canned sauerkraut evenly atop the corned beef. Stir 1/2 cup shredded Swiss cheese into the Mock Hollandaise sauce.
Per serving: 463 cal., 34 g total fat (11 g sat. fat), 268 mg chol., 943 mg sodium, 19 g carbo., 3 g fiber, 19 g pro.
Prepare as directed, except substitute 2 ciabatta rolls, split, for the English muffins and 4 thin slices prosciutto for the Canadian-style bacon. Divide 1 cup mesclun mix or arugula evenly over the bun halves; place prosciutto on top. Stir 1/2 cup grated Parmesan cheese into the Mock Hollandaise Sauce.
2. Per serving:339 calories, 14 g protein, 13 g carb., 25 g total fat (7 g sat. fat), 216 mg cholesterol, 2 g fiber, 2 g total sugar, 9% Vitamin A, 6% Vitamin C, 866 mg sodium, 18% calcium, 8% iron
Mock Hollandaise Sauce
- In a small saucepan combine sour cream, mayonnaise, lemon juice, and yellow mustard. Cook and stir over medium-low heat until warmed. If desired, thin with a little milk.
Nutrition Facts (Eggs Benedict)
- Per serving:
- 352 kcal cal.,
- 25 g fat
- (7 g sat. fat,
- 239 mg chol.,
- 723 mg sodium,
- 15 g carb.,
- 1 g fiber,
- 15 g pro.
- Percent Daily Values are based on a 2,000 calorie diet