Classic Eggs Benedict

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1 package Aunt Millie's Multi Whole Grain English Muffins, toasted and split

1/3 c. reduced-fat buttermilk

1/3 c. canola mayonnaise

1 Tbsp. fresh lemon juice

1 1/2 tsp. yellow mustard

1 1/2 tsp. butter

1 quart water

1 Tbsp. vinegar

4 large eggs

4 slices Canadian bacon

1 Tbsp. Chives, chopped

Directions: Yield 8 servings

  • To make Mock Hollandaise, combine first 4 ingredients in a small saucepan over low heat, stirring well with a whisk. Add butter and stir until butter melts. Keep warm.

  • In a large shallow saucepan, add water and vinegar. Bring to a boil, and reduce heat to a steady simmer.

  • Break each egg into a custard cup, and gently pour into the pan.

  • Simmer the eggs until the whites are firmly set, about 3 minutes.

  • While eggs are poaching, cook the Canadian bacon in a medium skillet until nicely browned.

  • Remove each egg with a slotted spoon and place gently onto a towel to drain.

  • Place one muffin half on a plate and top with a slice of Canadian bacon and one poached egg.

  • Top off with 2-3 Tbsp. of the Hollandaise sauce.

  • Garnish with chopped chives.

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