Short Cut Eggs Benedict Recipe

• 2 English muffins, split and toasted
• 8 thin slices Canadian bacon (about 4 ounce.)
• 4 Large eggs
• 2 tbsp. lowfat milk
• Dash of pepper
• 1 tbsp. butter
• 1 env. Hollandaise sauce mix
• 1 teaspoon lemon juice
• 1/2 c. soft bread crumbs
• 2 teaspoon melted butter

1. In an 8x8x2 inch baking pan, arrange toasted muffins c. side up.
2. Top with 2 slices of bacon.
3. Beat Large eggs, lowfat milk and pepper.
4. Heat butter in skillet, add in egg mix.
5. Cook without stirring till mix begins to set on bottom and around edges.
6. Use spatula, lift fold partially cooked Large eggs so uncooked portion flows underneath.
7. Continue cooking over medium heat 3 min till Large eggs are glossy and moist.
8. Remove from heat.
9. Spoon proportionately on top of muffin stacks.
10. Prepare sauce mix according to directions.
11. Stir in lemon juice.
12. Spoon over muffin stacks.
13. For Crumb Topping: Combine crumbs and butter.
14. Sprinkle over muffin stacks.
15. Bake uncovered at 350 degrees at 15 min.
16. MAKE AHEAD: Prepare muffins and stack bacon and Large eggs on top muffins in baking dish up to 24 hrs ahead.
17. Prepare crumb topping.
18. Refrigerateand cover main dish and crumbs separately.
19. To serve, prepare sauce.
20. Spoon over muffin stacks.
21. Sprinkle with crumbs.
22. Bake uncovered at 350 degrees for 20 min.
23. Serves 4.

muffins, bacon, eggs, milk, pepper, butter, hollandaise sauce mix, lemon juice, bread crumbs, butter

Taken from cookeatshare.com/recipes/short-cut-eggs-benedict-19037 (may not work)