Grimm's Benedict with Honey Dijon Hollandaise | Grimm's Fine Foods
 

Grimm's Benedict with Honey Dijon Hollandaise

Spoil Mom with Grimm's take on a breakfast classic that the kids can help make.

Preparation time: 
5 Minutes
Cooking time: 
10 Minutes
Servings: 
2-8
Ingredients: 

Benedict

Grimm's Canadian Back Bacon Rounds

Eggs (2 per serving)

English Muffins

Chopped Green Onion (garnish & flavouring)

Honey Dijon Hollandaise

4 Eggs Yolks

1/3 Cup of Butter

2 Tbs Lemon Juice

2 Tbs Honey

2 Tbs Lemon Juice

Dash of Cayenne Pepper

Salt

 

 

Preparation: 

Honey Dijon Hollandaise

1. Melt butter on the stove or in the microwave and let cool

2. Separate egg yolks from eggs (an easy way to do this is to crack the egg in half and pass the egg between the two halves of the shell) save the yolk in a small pot that you will use for your sauce

3. Slowly add your other ingredients for hollandaise to the egg yolks

4. Using a whisk, mix the ingredients together in a the pot (this can be a fun step for children to help out with)

5. Heat the mixture on medium low until thick and creamy

Benedict

1. In a frying pan, heat your Grimm's Canadian Back Bacon to a desired temperature

2. Fill a second frying pan with water and let boil

3. Cut English muffin in half and toast

4. Crack 2 eggs per benedict into the water and let sit about 3-5 minutes - egg white should form around yolk

5. Place heated Back Bacon onto English Muffin

6. Once egg is white, remove from water with a slotted spoon and place on top of Back Bacon and muffin

7. Spoon Hollandaise over the benedict

8. Top with green onions if desired

Serve with fresh fruit and hash browns to make the meal complete

*Variation - Try it with Grimm's Farmer Sausage Rounds, Turkey Farmer Sausage Rounds, or Sliced Honey Ham*

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Grimm's Benedict with Honey Dijon Hollandaise

Preparation time:
5 Minutes
Cooking time:
10 Minutes
Servings:
2-8
Product(s) used:
Description:

Spoil Mom with Grimm's take on a breakfast classic that the kids can help make.

Preparation:

Honey Dijon Hollandaise

1. Melt butter on the stove or in the microwave and let cool

2. Separate egg yolks from eggs (an easy way to do this is to crack the egg in half and pass the egg between the two halves of the shell) save the yolk in a small pot that you will use for your sauce

3. Slowly add your other ingredients for hollandaise to the egg yolks

4. Using a whisk, mix the ingredients together in a the pot (this can be a fun step for children to help out with)

5. Heat the mixture on medium low until thick and creamy

Benedict

1. In a frying pan, heat your Grimm's Canadian Back Bacon to a desired temperature

2. Fill a second frying pan with water and let boil

3. Cut English muffin in half and toast

4. Crack 2 eggs per benedict into the water and let sit about 3-5 minutes - egg white should form around yolk

5. Place heated Back Bacon onto English Muffin

6. Once egg is white, remove from water with a slotted spoon and place on top of Back Bacon and muffin

7. Spoon Hollandaise over the benedict

8. Top with green onions if desired

Serve with fresh fruit and hash browns to make the meal complete

*Variation - Try it with Grimm's Farmer Sausage Rounds, Turkey Farmer Sausage Rounds, or Sliced Honey Ham*