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Eggs Benedict with Easy Hollandaise

Prep Time:

10 mins.

Cook Time:

7 mins.


4 servings

With this creamy, lemony mock Hollandaise sauce you can make at home in no time, serving Eggs Benedict for breakfast or brunch becomes fun and easy. It’s a perfect entree for a lazy weekend morning, a holiday gathering or special occasion such as Mother’s Day.


Mock Hollandaise

  • 1 cup Blue Plate® Mayonnaise
  • 1 egg yolk
  • 1 1/2 teaspoons fresh lemon juice + more to taste
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon turmeric powder
  • Salt, to taste

Eggs Benedict

  • 1 tablespoon white distilled vinegar
  • 4 eggs
  • 2 teaspoons salt
  • 2 English muffins, sliced horizontally
  • 4 slices Canadian bacon or thick-cut ham
  • 2 tablespoons butter, room temperature
  • Chives, chopped, for garnish


  1. Make the Hollandaise: In a heat-proof bowl, whisk together the mayonnaise, egg yolk, lemon juice, cayenne, turmeric and salt. Place the bowl over a pot of steaming water and keep warm, while whisking occasionally.
  2. Poach eggs: Fill a medium saucepan with water. Add vinegar and salt and bring to a simmer. Stir the water in a clockwise motion and crack the eggs one at a time into the pot, allowing the swirling water to envelop the eggs. Cook for 4 minutes or until the whites are opaque and the yolks are still runny. Using a slotted spoon remove each egg from the water and let drain on a paper towel lined plate.
  3. Cook the Canadian bacon in a saute pan over medium heat for 3 minutes per side or until golden brown and crisp around the edges. Toast the English muffins until golden brown.
  4. Place the 4 English muffin halves on a platter and brush with butter. Top each with the Canadian bacon and a poached egg. Spoon the mock Hollandaise over the top and sprinkle with chopped chives.