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Quick & Easy Eggs Benedict
featuring DHC More Than Gourmet Hollandaise Sauce

INGREDIENTS (serves 2)

2 English muffins, split and toasted

4 eggs

4 slices Canadian bacon

2 packets DHC More Than Gourmet Hollandaise Sauce

White vinegar, for poaching eggs

Butter, to taste

Paprika, for garnish

Chives, minced for garnish


Fill two pans with water. In one of them, add a splash of white vinegar—this will be your pan to poach the eggs—and then bring to a boil. Bring the other to a simmer. While you’re waiting for the water to heat, set a small nonstick pan over medium heat and brown the slices of Canadian bacon. Remove from heat once browned. When water in the egg-poaching pan begins to boil, start cooking the eggs. See “How to Poach the Perfect Egg” below. In the other pot of simmering water, place two packets of the hollandaise sauce for 5 minutes.

To serve, place the two halves of the English muffins on plates. Butter the muffins to taste. Next, place a slice of Canadian bacon on each muffin half. Then place the poached eggs. Finally, remove the hollandaise sauce from the water, open the packets, and garnish each plate with amount of sauce desired. Sprinkle with paprika and chives for a festive touch.
DHC More Than Gourmet Hollandaise Sauce

Eggs Benedict


Step one: Bring a pan of water to a boil, adding a splash of white vinegar. When the water boils, swirl the water.

Step one: Cut a circle around the top of the bread to create a lid.

Step two: Crack an egg into a small bowl, and use the bowl to deposit the egg at the center of the vortex.

Step two: Remove the lid and cut a circle into the bread’s center.

Step three: Wait 2-3 minutes until egg is cooked, then remove using a slotted spoon.

Step three: Set aside (or eat!) the center. Your bread bowl is ready.

Browse all of our classic DHC recipes