Cheesy Eggs Benedict

Name: Cheesy Eggs Benedict
Prep time: 30 min
Total time: 35 min
Yield: 6 servings
Ingredients: Sauce; 1 (0.9-ounce) package hollandaise sauce mix; 1 cup milk; 1/4 cup Land O Lakes® Butter; Eggs; 6 large Land O Lakes® Eggs; 6 (1-ounce) slices deli ham or Canadian bacon; 2 tablespoons Land O Lakes® Butter with Canola Oil; 3 English muffins, split, toasted; 6 (3/4-ounce) slices Land O Lakes® Yellow Deli American; Chopped fresh chives, if desired; Pepper, if desired

A hollandaise sauce mix makes this recipe easy and a great choice for a special breakfast or brunch.

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30 min

Prep Time

35 min

Total Time

servings

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Ingredients

Sauce

1 (0.9-ounce) package hollandaise sauce mix

1 cup milk

¹/₄ cup Land O Lakes® Butter

Eggs

6 large Land O Lakes® Eggs

6 (1-ounce) slices deli ham or Canadian bacon

2 tablespoons Land O Lakes® Butter with Canola Oil

3 English muffins, split, toasted

6 (3/4-ounce) slices Land O Lakes® Yellow Deli American

Chopped fresh chives, if desired

Pepper, if desired

How to make

STEP 1

Prepare hollandaise sauce according to package directions, using milk and butter. Cover; keep warm. Set aside.
STEP 2

Pour water into deep 12-inch skillet to 3 inches in depth. Bring water to a gentle boil over medium heat. Break 1 egg at a time into custard cup or small shallow bowl. Hold bowl close to water; slip egg into water. Repeat with remaining eggs.
STEP 3

Cook 4-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Carefully remove eggs from water with slotted spoon.
STEP 4

Place ham into 10-inch skillet; cook over medium heat, turning occasionally, 2-3 minutes or until heated through.
STEP 5

Spread 1 teaspoon Butter with Canola Oil onto cut sides of each muffin. Place bottom half of muffins onto serving plates; top each with 1 slice cheese, 1 slice ham and 1 cooked egg. Spoon 2 tablespoons hollandaise sauce over egg. Garnish with chopped chives and pepper, if desired. Serve immediately.

Tip #1

Gently dab cooked eggs with paper towel to remove any excess water.

Tip #2

FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.

540 Calories

24 Fat (g)

245 Cholesterol (mg)

2260 Sodium (mg)

52 Carbohydrates (g)

0 Dietary Fiber

19 Protein (g)

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