Eggs Benedict with Hollandaise Sauce

Name: Eggs Benedict with Hollandaise Sauce
Total time: 15 s
Yield: 10
Ingredients: Water -- 3 qt; Vegetable oil -- 0.25 cup; Potato sliced -- 5 cup; Onion caramelized -- 1 cup; Thyme dried ground -- 1 tsp; Egg -- 10 each; Canadian-Style Bacon cured unheated sliced -- 15 oz; English Muffin plain split buttered and toasted -- 10 oz; Minor's Hollandaise Sauce Gluten Free 12 x 1.5 pounds pouch thawed -- 15 oz

Preparation time
15 min
Difficulty Easy
Number of servings
10

Ingredients

Water -- 3 qt
Vegetable oil -- 0.25 cup
Potato, sliced -- 5 cup
Onion, caramelized -- 1 cup
Thyme, dried, ground -- 1 tsp
Egg -- 10 each
Canadian-Style Bacon, cured, unheated, sliced -- 15 oz
English Muffin, plain, split, buttered and toasted -- 10 oz
Minor's Hollandaise Sauce Gluten Free 12 x 1.5 pounds pouch, thawed -- 15 oz

Preparation

1

Bring water to a boil, then reduce to a simmer.
2

In a separate pan sauté sliced potatoes until golden brown. Add caramelized onions and thyme to cooked potatoes. Reserve.
3

Crack eggs into ramekins, add eggs individually to simmering water. Poach for 7-9 minutes or until cooked to desired temperature.
4

Stack ham on English Muffin and warm in the oven. Add the poached egg on to the ham and muffin then top with Hollandaise Sauce. Serve with potatoes on the side. Top with Hollandaise.

Components

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