Easy Eggs Benedict with Bacon
Fast and easy Eggs Benedict guaranteed to impress using a packaged hollandaise sauce mix and bacon
Author: Jamie Lundstrom - So Much Better With Age
  • 8 eggs
  • 1 pkg McCormick's hollandaise sauce mix
  • 1 tsp lemon juice (for hollandaise)
  • 1/2 cup butter (for hollandaise)
  • 1 cup water
  • 1 large pot of water
  • 1 tbsp white vinegar
  • 1 pkg bacon
  • 4 English muffins
  • 1 tomato, thinly sliced
  • paprika
  • dried or fresh dill weed (optional)
  • fresh ground pepper
  1. Pre-heat your oven to 400 degrees and line a baking sheet with aluminum foil. 

  2. Place the bacon strips vertically on the baking sheet and bake until desired crispness (you may want to turn over the bacon strips for the last few minutes to help them cook more evenly).
  3. Bring a pot of water to very light boil. Add the vinegar to the water (this helps the eggs to stay together).

  4. Make the hollandaise sauce according the package instructions. If you cannot find McCormmick's mix, look for one that requires butter and water as those tend to taste the best. Add the lemon juice for a fresh kick to the sauce. Place a lid on the hollandaise to keep it warm while finishing up the rest of the recipe.

  5. Take your muffins and cut them in half (if not pre-cut) and place them on a buttered skillet. I will often use a pot lid on top of them for even cooking. Remove once golden brown and place on your serving plates, 2 halves on each plate.
  6. Remove the bacon and place the strips between a couple of layers of paper towel.

  7. With the water at a very light boil, stir the water in a circle and place each egg one at a time into a mug, gently lower the mug into the water and drop it in. I wouldn't do more than 4 eggs at a time. Keep the water moving gently. Using a slotted spoon, carefully lift one an egg to check done-ness. You want your egg fairly soft so gently poke it with your finger. If it feels like a loose water balloon its not quite done. You want just a little firmness on the outside. Once done, place a plate and roll it off the slotted spoon to help the rest of the water fall off.

  8. Take the bacon and break the strips in half. Place 3 strips onto each open faced muffin.
  9. Place one or two thin slices of tomato on top of the bacon.

  10. Place one poached egg on top and then add about two dollops of hollandaise sauce on top.
  11. Sprinkle the eggs benedict lightly with paprika, some fresh ground pepper and optionally a little bit of dill.