Recipes and Cooking 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 13, 2020 Print Rate It Share Share Tweet Pin Email Start To Finish Time: 25 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 teaspoon instant chicken bouillon granules (optional) 4 eggs 1 recipe Mock Hollandaise Sauce* 2 English muffins, split 4 slices Canadian-style bacon Cracked black pepper (optional) Mock Hollandaise Sauce ⅓ cup sour cream ⅓ cup mayonnaise 2 teaspoon lemon juice 1 teaspoon yellow mustard Directions If desired, lightly grease a 10-inch saute pan or skillet with cooking oil or shortening. Half-fill the skillet with water. If desired, stir in bouillon granules. Bring the water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a small dish or a measuring cup with a handle. Carefully slide egg into the simmering water, holding the lip of the cup as close to the water as possible. Add remaining eggs, one at a time. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and the 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 muffin halves with Canadian-style bacon. Broil about 1 minute more or until bacon is heated. To serve, top each bacon-topped muffin half with an egg. Spoon Mock Hollandaise Sauce over eggs. If desired, sprinkle with pepper. Makes 4 servings. Mock Hollandaise Sauce In a small saucepan combine sour cream, mayonnaise, lemon juice, and yellow mustard. Cook and stir over medium-low heat until warm. If desired, stir in a little milk to thin. Andy Lyons 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. Rate it Print Nutrition Facts (per serving) 352 Calories 25g Fat 15g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 352 % Daily Value * Total Fat 25g 32% Saturated Fat 7g 35% Cholesterol 239mg 80% Sodium 723mg 31% Total Carbohydrate 15g 5% Protein 15g Calcium 60.6mg 5% Iron 1.8mg 10% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.