Eggs Benedict
Mock Hollandaise sauce saves the time and stress of starting from scratch. This breakfast or brunch special can also be made ahead of time.
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Recipe Summary
Eggs Benedict
Ingredients
Directions
Tips
Prepare Poached Eggs and toast 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 1 cooked egg. Cover and chill for up to 24 hours. To serve, prepare the Mock Hollandaise Sauce; spoon hot sauce over eggs. Bake, covered, in a 350F oven about 30 minutes or until heated through.
Portobello Mushrooms Benedict:
Prepare as above, except before poaching eggs, cook four, 3-1/2- to 4-inch-diameter stemmed portobello mushroom caps in 1 tablespoon hot olive oil about 6 minutes, or until tender, turning once. Remove from skillet; blot with a paper towel. Slice mushrooms; sprinkle with salt and ground black pepper. Cover with foil to keep warm. Continue as directed, except substitute the mushrooms for the Canadian-style bacon. Sprinkle with chopped tomato.
Salmon Benedict:
Prepare as above, except spread 1 tablespoon softened tub-style cream cheese spread with herbs on each toasted English muffin half. Substitute 4 ounces thinly sliced smoked salmon (lox-style) for the Canadian-style bacon. If desired, stir 1/2 teaspoon dried dill into the Mock Hollandaise Sauce. If desired, sprinkle with additional dill.
Reuben Benedict:
Prepare as above, except substitute 4 slices marble rye or rye bread for the English muffins and thinly sliced corned beef for the Canadian-style bacon. Divide 1/2 cup rinsed and drained sauerkraut evenly over the corned beef. Sprinkle with 1/2 cup shredded Swiss cheese.