Looking for something?

Eggs Benedict

Eggs Benedict

  • Cook

  • Difficulty

  • Makes

  • Marinate time

  • Prep

  • Serves



  • 1 package Knorr® Hollandaise Classic Sauce Mix
  • 1/2 cup (125 mL) Becel® Buttery Taste margarine*
  • 1 Tbsp. (15 mL) drained and finely chopped sun-dried tomatoes packed in oil, (optional)
  • 1 Tbsp. (15 mL) finely chopped fresh oregano or basil leaves
  • 4 English muffins, split in half, lightly toasted and buttered
  • 4 ounces (120 g) thinly sliced prosciutto
  • 8 eggs, poached and kept warm

Nutritional information


Amount per serving

Total Fat44 g
Saturated Fat10 g
Trans Fat0 g
Cholesterol420 mg
Sodium1690 mg
Total Carbs44 g
Dietary Fiber0 g
Sugars7 g
Protein27 g
Vitamin A25 %
Vitamin C2 %
Calcium25 %
Iron20 %
Potassium467 mg

Let's Get Cooking

  • 1 Prepare Knorr® Hollandaise Classic Sauce Mix according to package directions, using Becel® Buttery Taste margarine* . Stir in tomatoes and oregano; keep warm.
  • 2 To serve, arrange 2 halves of English muffins on each plate. Top each muffin half with a slice of prosciutto and a poached egg. Spoon hollandaise sauce over top of eggs.