Follow these steps for perfect results
butter
melted
hollandaise sauce mix
Knorr brand
milk
lemon juice
English muffins
split
Canadian bacon
eggs
salt
paprika
Preheat oven to the lowest temperature and place 8 small plates in the oven to warm.
Melt butter in a small saucepan over medium heat.
Whisk in Knorr hollandaise sauce mix into the melted butter.
Slowly whisk in milk, a little at a time, to avoid lumps, whisking out any lumps that form.
Reduce heat to medium-low and whisk occasionally until the sauce thickens (about 3 minutes).
Gently stir in lemon juice.
Add Canadian bacon slices to the sauce, cover, and keep warm on low heat until needed.
Split English muffins and toast lightly.
Place toasted muffins on the warmed plates in the oven to keep warm.
Gently fry or steam eggs over medium heat.
Crack 4 eggs into a small bowl and add to a small skillet.
Once the whites start to set, add about 2 tablespoons of water, lightly salt, and cover with a glass lid to steam.
While eggs are cooking, place one slice of Canadian bacon onto each piece of English muffin on the plates in the oven.
Place one cooked egg on top of each bacon-covered English muffin.
Spoon hollandaise sauce over each egg.
Sprinkle lightly with paprika and serve immediately.
Expert advice for the best results
Ensure the milk is added slowly to the hollandaise mix to prevent lumps.
Use a lid when steaming eggs to cook them evenly.
Warm plates in the oven to keep the dish hot while serving.
Everything you need to know before you start
15 minutes
Hollandaise sauce can be made ahead of time and reheated gently.
Classic Eggs Benedict with a sprinkle of paprika.
Serve immediately after plating.
Serve with a side of fruit salad.
Pairs well with the richness of the hollandaise.
Discover the story behind this recipe
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