Dairy free
Classic eggs benedict
Classic Eggs Benedict is a classic breakfast dish featuring poached eggs with Canadian bacon on English muffins, topped with hollandaise sauce. This recipe is dairy-free and serves 4, covering 9% of your daily vitamins and minerals.
Ingredients
cooked knorr hollandaise sauce
1 pkg
unsmoked back bacon
4 slice
english muffin
2
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vinegar
0.5 tsps
free range eggs
4
Method
- Prepare Knorr Hollandaise Sauce according to package instructions.
- Brown Canadian Bacon in a frying pan and toast English muffins. While bacon is cooking, poach the eggs.
- Fill a medium sized sauce pan half way with water.
- Add 1/2 teaspoon of white vinegar (this is optional but the vinegar helps hold the egg together). Bring to a gentle boil and carefully add eggs (1-2 at a time works best). Poach eggs for 2-3 minutes or until yolk has set to your preference.
- Remove eggs one at a time with a slotted spoon.
- Layer ingredients as follows: English muffin, Canadian Bacon, Eggs, Hollandaise Sauce.
Nutrition:
197 kcal
Carbs
14 g
Fat
8 g
Protein
13 g
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