Give a brunch classic a creative twist with Pancakes Benedict and HORMEL® BLACK LABEL® Canadian Bacon.
Fluffy pancakes replace the traditional English muffin, while poached eggs, savory Canadian bacon and rich Hollandaise sauce create a memorable dish that’s perfect for weekend brunches and special occasions.
Ingredients
| 1 | package Hollandaise sauce mix |
| 12 | slices HORMEL® BLACK LABEL® Canadian Bacon |
| 1 | cup pancake & baking mix |
| 6 | large eggs |
| Salt and freshly ground pepper, if desired | |
| Garnish: chopped fresh basil leaves |
Directions
Prepare Hollandaise sauce according to package directions. Keep warm.
In medium skillet, heat Canadian bacon over medium heat until lightly browned. Keep warm.
Prepare pancakes according to package directions. Keep warm.
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.
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.