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Holiday Recipes
Eggs Benedict

Eggs Benedict



  • 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 package Aunt Millie's Multi Whole Grain English muffins, toasted and split
  • 1 Tbsp. Chives, chopped 

Yield: 4 Sandwiches


  1. To make Mock Hollandaise, combine first 4 ingredients in a small saucepan over low heat, stirring well with a wisk. Add butter and stir until butter melts. Keep warm.
  2. In a large shallow saucepan, add water and vinegar. Bring to a boil, and reduce heat to a steady simmer.
  3. Break each egg into a custard cup, and gently pour into the pan.
  4. Simmer the eggs until the whites are firmly set, about 3 minutes.
  5. While eggs are poaching, cook the Canadian bacon in a medium skillet until nicely browned.
  6. Remove each egg with a slotted spoon and place gently onto a towel to drain.
  7. Place one muffin half on a plate and top with a slice of Canadian bacon and one poached egg.
  8. Top off with 2-3 Tbsp. of the Hollandaise sauce.
  9. Garnich with chopped chives. 

Mock Hollandaise recipe adapted from Cooking Light, 2010.

      Nutrition Information:

      Serving Size 1 English Muffin (406g)
      Number of Servings 4
      Calories 430
      Calories from Fat 210
      Total Fat 24g 36% DV
      Saturated Fat 8g 39% DV
      Trans Fat 0g
      Polyunsaturated Fat 5g
      Monounsaturated Fat 9g
      Cholesterol 250mg 84% DV
      Sodium 800mg 33% DV
      Potassium 430mg 12% DV
      Total Carbohydrate 25g 8% DV
      Dietary Fiber 3g 14% DV
      Sugar 12g
      Protein 20g

      *Percent Daily Values (%DV) are based on a 2,000 calorie diet.

      Aunt Millie's