Eggs Benedict with Amazing Mock Hollandaise Sauce (Pairs Perfectly with Mimosa’s)

I love this recipe, its low calorie and perfect for brunches; you can prepare and chill for up to 24 hours! Gives us cook time to enjoy our guests and even a mimosa!

00 Brunch RecipeYield: Makes 4 Servings


  • 1-2 Teaspoons Instant Chicken Bouillon Granules (Optional)
  • 4 Eggs
  • 1 Recipe Mock Hollandaise Sauce
  • 2 English Muffins (Split)
  • 4 Slices Canadian Style Bacon 
  • Cracked Black Pepper (Optional)


1. If desired lightly grease a 10 inch saute pan or skillet with cooking oil or shortening. Half fill the skillet with water. If desired, stir in chicken bouillon granules. Bring water to boiling, reduce heat to simmer (bubbles should begin to break the surface of the water) Break one of the eggs into a small dish or measuring cup with a handle. Carefully slide egg into the simmering water holding the lip of the cup as close to the water as possible. Add remaining eggs, one at a time.

2. Simmer eggs, uncovered for 3 to 5 minutes or until the whites are completely set and the yolks begin to thicken, but are not hard. Remove eggs with slotted spoon and place them in a large pan of warm water to keep them warm. Prepare Mock Hollandaise Sauce.

3. Place muffin halves, cut side up, on a backing sheet. Broil about 3-4 inches from the heat, about 2 minutes or until toasted. Top muffin halves with Canadian style bacon. Broil about 1 minute more or until bacon is heated.

4. To serve, top each bacon topper muffin half with an egg. Spoon Mock Hollandaise Sauce over egg, if desired sprinkle with pepper.

00 MM Mimosa Right Pour

Mock Hollandaise Sauce


  • 1/3 Cup Dairy Sour Cream
  • 1/3 Cup Mayonnaise or Salad Dressing
  • 2 Teaspoon Salad Dressing
  • 1 teaspoon Yellow Mustard


1. In a 1 to 1-1/2 quart sauce pan combine dairy sour cream , mayonnaise or salad dressing, lemon juice, and yellow mustard. Cook and stir over medium- low heat. If desired, stir in a little milk to thin.

Chef Secret Prep Tip

Prepare poached eggs and toast English muffins as above. Place muffin halves in a greased 8X8X2 inch baking pan. Top each muffin half with a slice of Canadian style bacon and 1 cooked egg. Cover and chill for up to 24 hours. To serve, prepare the Mock Hollandaise Sauce,  spoon hot sauce over eggs. Bake, covered, in a 350F oven about 30 minutes or until heated through.

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