Eggs Benedict

Ingredients

• Original English Muffins

  Thomas'

  2 muffin or 114g

• Butter

  salted

  2 tbsp or 28g

• Milk

  Reduced Fat, 2% Milkfat - Kirkland Signature

  ½ cup or 120g

• Canadian Bacon

  Sliced - Kroger

  4 slices or 57g

• Hollandaise Sauce Mix

  Mccormick

  2 tsp or 5g

• Egg

  whole

  4 large or 200g

Directions

1. Slice two English muffins in half. Set halves aside.
2. Poach 4 eggs.
3. Prepare hollandaise sauce according to packet instruction: 1 cup milk, 1/4 cup butter, and packet of sauce. Combine and bring to boil, stirring constantly. Reduce to simmer, allow to simmer for 1 minute or until thick.
4. Heat 4 slices Canadian bacon on skillet over medium heat until warmed through.
5. Toast the 4 English muffin halves while the Canadian bacon is cooking.
6. Place one slice of Canadian bacon on each half English muffin, place poached egg on top, cover with hollandaise sauce, and eat.
7. There will be leftover hollandaise sauce for other uses.