Betty’s Easy Eggs Benedict

Benedict Sauce

• ¾ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon lemon juice
• 2 teaspoons prepared mustard

Eggs Benedict

• 2 English muffins — split
• 4 slice Canadian bacon
• 4 large eggs
• 1 teaspoon white vinegar (optional) — optional, for poaching water

Garnishes

• As needed parsley — chopped
• As needed black olives — sliced
• As needed paprika — ground
• As needed black pepper — freshly ground

1. Make the Sauce: In a small saucepan, combine the mayonnaise, sour cream, lemon juice, and prepared mustard. Warm over very low heat for 2–3 minutes, stirring constantly, until smooth, creamy, and warmed through. Do not let the sauce simmer or boil. Remove from the heat and cover to keep warm.¾ cup mayonnaise, ¼ cup sour cream, 1 tbsp lemon juice, 2 tsp prepared mustard
2. Toast the Muffins: Toast the English muffin halves until crisp and golden. Arrange the 4 halves cut-side up on serving plates.2 English muffins
3. Cook the Canadian Bacon: Heat a skillet over medium heat. Cook the Canadian bacon for about 1 minute per side, until heated through and lightly browned. Place 1 slice on each muffin half.4 slices Canadian bacon
4. Poach the Eggs: Fill a wide medium saucepan with about 3 inches of water. Add the vinegar, if using. Bring the water to a boil over medium-high heat, then reduce the heat to a quiet simmer with small bubbles and no rolling boil. Crack each egg into a separate small bowl, then gently slide the eggs into the water. Cook for 3–4 minutes, until the whites are completely set and the yolks remain soft. Lift out with a slotted spoon and blot briefly on a clean kitchen towel or paper towel.4 large eggs, 1 tsp white vinegar
5. Assemble the Benedict: Place 1 poached egg over each slice of Canadian bacon. Spoon the warm sauce over the eggs. Garnish with parsley, black olives, paprika, or black pepper, if desired.parsley, black olives, paprika, black pepper
6. Serve: Serve immediately while the muffins are crisp, the sauce is warm, and the yolks are soft.