Short-Cut Eggs Benedict
A creamy, comforting eggs Benedict variation featuring a smooth chicken soup-based sauce, perfect for brunch and suited for those craving a savory, easy-to-make breakfast dish.
Ingredients
Instructions
- In a 2-quart saucepan, combine the cream of chicken soup, milk, and lemon juice.
- Over low heat, cook the mixture through, stirring occasionally.
Tips & Substitutions
For a quick alternative, you can swap the cream of chicken soup with a homemade white sauce or use a different cream soup, like cream of mushroom. If you prefer, substitute the Canadian bacon with smoked salmon for a twist. Ensure your poached eggs are cooked just right for a runny yolk, which adds richness to the dish.
Serving Suggestions
Serve the Short-Cut Eggs Benedict with a sprinkle of chopped parsley on top for a fresh touch. Pair it with a light salad or roasted asparagus for a complete meal. This dish also complements well with freshly sliced tomatoes or avocado on the side, adding a vibrant color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the sauce on the stove over low heat, adding a splash of milk if needed to restore consistency. Reheat poached eggs in simmering water for a minute to warm through before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Short-Cut Eggs Benedict contains roughly 773 calories, with 28g protein, 120g carbohydrates, and 24g fat. It is an excellent source of iron (191% of the Daily Value), vitamin C (100% of the Daily Value), and potassium (77% of the Daily Value). Note that it is relatively high in sodium, at 1204mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the sauce and poach the eggs in advance. Store the sauce in the fridge and reheat when ready to serve. Poached eggs can be made ahead and gently reheated in warm water. However, it's best to toast the English muffins just before serving for optimal texture.
What can I use instead of English muffins?
If you don’t have English muffins, you can substitute them with toasted bagels, or even thick slices of bread. For a gluten-free option, use gluten-free bread or muffins. Just ensure they are toasted to provide a sturdy base for the toppings.
How do I poach eggs perfectly?
To poach eggs perfectly, bring a pot of water to a gentle simmer and add a splash of vinegar to help the egg whites coagulate. Crack the egg into a small bowl and gently slide it into the water. Cook for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).