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Cheesy Eggs Benedict

Presented by:
Land O' Lakes
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Easy cheesy Eggs Benedict for breakfast or brunch.

Recipe Prep Time
Prep Time
30 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
35 min
Recipe Servings



1 (9-ounce) package hollandaise sauce mix

1 cup milk

1/4 cup Land O Lakes® Butter


6 Land O Lakes® Eggs

6 (1-ounce) slices deli ham or Canadian bacon

3 tablespoons Land O Lakes® Butter, softened

3 English muffins, split, toasted

6 (3/4-ounce) slices Land O Lakes® Deli American

Chopped fresh chives, if desired

Pepper , if desired


Prepare hollandaise sauce according to package directions, using milk and butter. Cover; keep warm. Set aside. 

Pour water into deep 12-inch skillet to 3 inches in depth. Bring water to a gentle boil over medium heat. Break 1 egg at a time into custard cup or small shallow bowl. Hold bowl close to water; slip egg into water. Repeat with remaining eggs. 

Cook 4-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Carefully remove eggs from water with slotted spoon. 

 Place ham into 10-inch skillet; cook over medium heat, turning occasionally, 2-3 minutes or until heated through. 

Spread 1 teaspoon butter onto cut-sides of each muffin. Place bottom half of muffins onto serving plates; top each with 1 slice cheese, 1 slice ham and 1 cooked egg. Spoon 2 tablespoons hollandaise sauce over egg. Garnish with chopped chives and pepper, if desired. Serve immediately. 

Recipe Tip 

Gently dab cooked eggs with paper towel to remove any excess water.


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