When I think of eggs benedict, it reminds me of my grandmother Edna Sabin. When we would all go out for breakfast, she would often ask me if I would like to share an order of this wonderful breakfast/brunch meal. The normal serving is two, but we were each satisfied with just one with a side of fruit. Why I call these easy eggs benedict it that I make the Hollandaise sauce using a good mix and instead of poaching the eggs, I cook them over easy. That way the egg whites are cooked but the yolks are warm and creamy.
In a saucepan, add butter and milk. Bring it to a boil while stirring constantly. Add the sauce mix and whisk to combine over low heat. Turn off heat and cover.
Toast the halved English muffins and butter each slice. Set on two plates.
In a pan, melt some oil or butter over medium low heat. Add 4 cracked eggs to cook over easy and season with salt and pepper. Warm the Canadian bacon in the oven or microwave.
To assemble, place a slice of Canadian bacon on the toasted buttered English muffin. Then lay an egg on top and ladle a generous serving of Hollandaise sauce on top. Garnish with chives and add a wedge of lemon to the plate. This makes 4 single servings or 2 double servings.
