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Yves’ Eggs Benedict

Yves’ Eggs Benedict

Recipe Book: Family Cookbook

A simple and delicious recipe for Eggs Benedict using Knorr Hollandaise Sauce Mix for convenience.

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Cooking for
4 people

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    Ingredients

    Easy Classic Hollandaise Sauce

    Preparation


    1

    Step 1

    In a saucepan add water to ¾ of the rim and add the vinegar. Bring to a boil. Cover and set aside.

    2

    Step 2

    Prepare hollandaise sauce.

    3

    Step 3

    Toast all English muffins.

    4

    Step 4

    Heat up ham in microwave and assemble onto the toasted muffins.

    5

    Step 5

    Bring to a boil the water again and add the eggs directly into the boiling water. Cook between 2 and 4 minutes.

    6

    Step 6

    Using a skimming spoon, remove the eggs from the water, drain as much water as possible and add on top of the ham.

    7

    Step 7

    Add plenty of hollandaise sauce on top of the eggs.

    8

    Step 8

    Garnish with paprika, fresh parsley, and black pepper.

    Notes

    This recipe uses Knorr Hollandaise Sauce Mix for convenience.
    The classic hollandaise sauce can be made using a blender without a double boiler.

    • Cook Time

      10 min
    • Serves

      4 people
    Recipe By

    Recipe By

    Yves Asselin

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