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Pancakes Benedict

Pancakes Benedict

Pancakes Benedict

 

SERVINGS: 6

INGREDIENTS


  • 1 package Hollandaise sauce mix
  • 12 slices HORMEL® BLACK LABEL® Canadian Bacon Thick Slices
  • 1 cup Bisquick™ Pancake & Baking Mix
  • 6 large eggs
  • Salt and freshly ground pepper, if desired
  • Garnish: chopped fresh basil leaves
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DIRECTIONS


1. Prepare Hollandaise sauce according to package directions. Keep warm.
2. In medium skillet, heat Canadian bacon over medium heat until lightly browned. Keep warm.
3. Prepare pancakes according to package directions. Keep warm.
4. In medium saucepan, bring 1 quart water to boil, reduce heat and simmer. Crack eggs into water and cook 2 minutes or until desired degree of doneness. Remove with slotted spoon.
5. Stack Canadian bacon slices and pancakes, top with one egg, and spoon desired amount of Hollandaise over egg. Sprinkle with basil, salt and pepper, if desired.
 
© 2018 Hormel Foods, LLC © 2018 Lloyd's Barbeque Company, LLC
 
 
 
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