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18 ingredients, 10 steps, cooking Mike's Extremely Easy Eggs Benedict

How are you my mother, now you get cook recipe Mike's Extremely Easy Eggs Benedict with 18 ingredients and 10 steps. Below this is how to cook, please read carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 18 ingredients and 10 stages of easy cooking Mike's Extremely Easy Eggs Benedict.

Ingredients for Mike's Extremely Easy Eggs Benedict

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

If all ingredients Mike's Extremely Easy Eggs Benedict it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Stages Cooking Mike's Extremely Easy Eggs Benedict

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

1. Repeat for the other 2 eggs.
   
2. 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!
   
3. Finish and Enjoy.

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