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Eggs Benedict

  • 0 people already cooked this dish.
  • Total: 28min
    Preparation: 28min
  • Portions: 4
  • Difficulty: Intermediate


  • 2 MAGGI Garlic & Onion Cubes
  • 2 tsps. Vinegar
  • 4 Eggs
  • 4 slices Ham / bacon
  • ¼ tsp White pepper, ground
  • 2 English muffins, cut in half or bread of choice
  • 1/3 cup Sour cream
  • 1/3 cup Mayonnaise dressing
  • 1 tsp Lemon juice
  • 1/2 tsp Mustard
  • 1/2 cup CARNATION Full Cream Evaporated Milk
  • 1 tsp MAGGI Season Up All Purpos


  1. Lightly grease a 10-inch pan or skillet with cooking oil or shortening. Half full the pan with water, add garlic onion Bouillon Cubes and bring water to boil, Reduce heat to simmer

  2. Break one of the eggs in a small dish or a measuring cup with handle, carefully slide egg into the simmering water, holding the lid of the cup as close to the water as possible. Add the remaining eggs, one at a time.

  3. Simmer the 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 a slotted spoon and place them in a large pan of warm water to keep them warm. Prepare Mock Hollandaise Sauce

  4. Place muffin halves, cut slides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted. Top muffin halves with ham. Broil about 1 minute more or until ham is heated.

  5. Mock Hollandaise Sauce: In a sauce pan combine sour cream, mayonnaise, lemon juice, mustard, Evaporated Milk and Season Up. Cook and stir over medium – low heat until warm. If desired stir in a little more milk to thin.

  6. To serve: top each ham / bacon- topped muffin half with an egg. Spoon Hollandaise sauce over eggs. Serve immediately.

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