Eggs Benedict Variation
From lunchboxer 15 years ago
- 20 minutes to make
- Serves 2
Not happy with same ol' ham 'n english muffins, we tried this variation and found it so much more tasty. No more borrrrrringgggg benedicts for us!!
Ingredients
- 1 package hollandaise sauce mix (McCormack & Knorr are two we use) shopping list
- 1 cup milk & 2 tbsp. butter shopping list
- 2 fresh & soft bagels shopping list
- margarine or butter shopping list
- 4 eggs shopping list
- 2 cups frozen or canned salad shrimp (approximately) shopping list
- chopped fresh or dried chives shopping list
How to make it
- Prepare hollandaise sauce according to directions on package
- Slice bagels in half, lightly spreading butter on each half. Lightly toast bagels on frying pan to heat, or in toaster; place two halves on each plate, cut side up.
- Heat shrimp in bowl of hot water (don't boil or they'll shrink!)
- Fry or poach eggs, placing one egg on each half of bagel.
- Cover with sauce.
- Spoon warmed & drained shrimp over sauce
- Sprinkle chives to garnish
- Enjoy. Discuss how you wished you'd made more!
People Who Like This Dish 4
- auntybea Vernon, Canada
- windy1950 Flint, MI
- grk Houston, TX
- lycett CANYON COUNTRY, CA
- lunchboxer Warsaw, MO
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The Rating
Reviewed by 3 people-
Now that's a change up! Sounds very nice!
auntybea
in Vernon loved it
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" It was excellent "