How to Make Yummy Mike's Extremely Easy Eggs Benedict

Mike's Extremely Easy Eggs Benedict.

Mike's Extremely Easy Eggs Benedict most diverse and own mind taste that unique. Few types of Mike's Extremely Easy Eggs Benedict recipes are also adequate easy to process and do not take lengthy. Even though not everybody likes Mike's Extremely Easy Eggs Benedict food, currently several people are get attached and like the various Mike's Extremely Easy Eggs Benedict foods on hand. This could be visible than the number of restaurants that prepare Mike's Extremely Easy Eggs Benedict as one of the serving. You can have Mike's Extremely Easy Eggs Benedict using 18 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Mike's Extremely Easy Eggs Benedict

1. Prepare of Eggs Benedict Ingredients.
2. Prepare of English Muffins.
3. You need of Butter.
4. You need of Fresh Eggs [room temp].
5. It's of White Distilled Vinegar.
6. You need of Precooked Canadian Bacon [8 pieces].
7. You need of Knorr Hollandaise Sauce Mix.
8. It's of Cracked Black Pepper.
9. Prepare of Butter.
10. It's of Milk.
11. It's of Cayenne Pepper.
12. Prepare of Chopped Chives.
13. Prepare of Kitchen Items Required.
14. You need of small Bowls Or Ramakins.
15. You need of Metal Slotted Spoon.
16. Prepare of Serrated Knife.
17. You need of small Pots.
18. Prepare of Whisk.

Mike's Extremely Easy Eggs Benedict step by step

1. Don't cut the English Muffins in half as you usually would. Just slightly shave off the top dusty portion of the muffin with a serrated knife. Toast well and spread butter on serrated side. By slightly shaving off the tops you'll end up with a thicker, more absorbant muffin that still has that same toasted, crispy outer layer most enjoy..
2. Place a small amount of Hollandaise sauce on top of your buttered muffin. Just enough to cover the top..
3. Place 2 pieces of Canadian Bacon on top of your sauce..
4. Place poached egg on top of your Canadian Bacon..
5. Top with Hollandaise sauce and sprinkle with Cayenne Pepper and fresh chives..
6. FOR HOLLANDAISE SAUCE: Place 1 cup milk and 1/4 cup butter in pot and bring to a simmer. Add Knorrs Hollandaise packet and black pepper and briskly stir with a whisk..
7. FOR POACHED EGGS: Gently crack open 4 eggs and place into individual ramakin bowls. This step is necessary for the security of your yolks. Bring 4" water to a boil then add 1 teaspoon white vinager. Gently add 2 eggs to the water. Boil for 2 1/2 minutes. Gently remove eggs with a slotted spoon. Leave the egg on your spoon and daub on a paper towel to dry for a second or two and gently place on muffin..
8. You can also try my 35 second poached egg recipe to save even more time. https://cookpad.com/us/recipes/353221-mikes-35-second-poached-eggs.
9. Repeat for the other 2 eggs..
10. TIP: If making more than 2 servings, [especially for larger groups] for times sake, you can poach your eggs for 2 1/2 minutes then gently place in a large bowl filed with water and mostly ice. Let them set until you're ready to serve. When ready, gently place them back into your boiling water for a few seconds [never leaving your slotted spoon] and viola, you still have perfect, timely poached eggs!.

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