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Always serve egg-based dishes, like eggs Benedict, immediately after cooking to prevent bacterial growth.
Fill large skillet with 1 inch of water; bring to boil. Reduce heat to keep water gently simmering. Break eggs, 1 at a time, into a cup. Holding cup close to water's surface, gently slip eggs into water. Cover and cook 5 min. or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs from skillet with slotted spoon. Drain in spoon or on paper towels. Trim any rough edges, if desired.
Mix sauce ingredients in microwaveable cup or bowl. Microwave on HIGH 1 to 2 min. or until heated through, stirring after each minute.
Help your friends and family eat right with this tasty variation of the classic Eggs Benedict.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Great sauce added some lemon juice and used dijon mustard. I made a second batch and used fresh tarragon and made bernaise sauce.Patrick
The hollandaise sauce was a little mustardy so all I would do is cut back on the mustard and it would be perfect.