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Quick Eggs Benedict

Quick Eggs Benedict
Makes:
4
Prep Time:
5
minutes
Total Time:
15
minutes
based on
13 reviews
This quick variation of eggs benedict takes just 15 minutes to prepare and will delight your guests with its rich flavors.

In this recipe:


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Ingredients:

  • 1 package (10 oz.) STOUFFER'S Welsh Rarebit, prepared according to package directions
  • 2 English muffins, split and toasted
  • 4 1/4-inch thick slices of cooked ham
  • 4 large eggs, poached

Directions:

TOP each muffin half with 1 slice ham and 1 poached egg; top with Welsh Rarebit.


Reviews:

Review This Recipe
  •  Star(s)

    restaurant quality

    Jennifer Shippee from GREENVILLE, NH

    I made these for my hisband for father's day and he said they were the best he had ever had!

  •  Star(s)

    Quick Eggs Benedict

    NL Hutchinson from Pennsylvania

    Loved this recipe. I added fresh aspargus on top of Canadian Bacon, then the egg and the Stoffer's Welsh Rarbit. Great taste.

  •  Star(s)

    BEST BREAKFAST!

    LOUREEN from ORLANDO FL

    I HAVE BEEN USING STOUFFERS WELSH RAREBIT OVER MY EGGS SINCE IT 1ST CAME ON THE MARKET BECAUSE IT'S SO EASY AND FAST. MY FAVORITE WAY IS USING RYE TOAST AND BACON INSTEAD OF THE HAM AND ENGLISH MUFFINS (ALSO I FRY MY EGGS) YUM YUM!!!

  •  Star(s)

    Quick eggs benedict

    Ruth Segovia from HOUSTON, TX

    I loved this recipe its simple yet delicious first time I ever tried to cook eggs benedict and now I will do it often for they are real good for breakfast with hot Nescafe coffee with a touch of Carnation milk, my coffee was great. I never knew poached eggs were cooked in boiling water and with vinegar, I really learned something new and all the time when I poached eggs I just let them boil for about 2 minutes in water and then I cracked then on top and spoon them out and thats what I thought was a poached egg.. Silly me, but now my breakfast is eggs benedict but I like my on top of toast instead of english muffins. I have to give 5 stars, it is excellent recipe..

  •  Star(s)

    Quick and Good

    Kristen from Atlanta, GA

    This recipe makes quick work of eggs benedict. The sauce has a strong flavor so a little bit goes a long way. I used Canadian bacon for the ham. Will definitely make again!

  •  Star(s)

    Quick Eggs Benedict

    Pat Gardetta from OSAGE BEACH, MO

    This is quick and tasty. I had left over chicken and I used that instead of ham and it was a nice alternative.

  •  Star(s)

    easy

    d kustka from QUINCY, MA

    quick and easy. I loved this recipe. will make again. very tasty

  •  Star(s)

    Quick Eggs Benedict

    Jane Evenson from MAPLE FALLS, WA

    This is my husbands favorite.Thank You.

  •  Star(s)

    Easy

    Raenetta Kropp from Carleton, MI

    Very easy to make and has a great flavor.

  •  Star(s)

    eggs benedict

    linden staciokas from Fairbanks, AK

    I LOVE eggs benedict, but had never been able to get the sauce right. This recipe worked perfectly and was so easy! Will absolutely make again.

  •  Star(s)

    Quick Eggs Benedict

    GLADYS McCOMBIE from Ambridge, PA

    This really is an easy way to do a great breakfast dish. Wonderful for Holiday mornings or any day. Everybody will enjoy this meal.

  •  Star(s)

    Quick Eggs Benedict

    Barbara Chandler from Modesto, CA

    I made this for dinner a few nights ago, couldn't find any stouffers welsh rarebit, but instead used a package of Knorrs Hollandaise sauce mix. It was wonderful, easy and thoroughly enjoyed by all, in fact, asked for again the next morning for breakfast.A definite make-again !

  •  Star(s)

    Breakfast Meal

    mabel silliman from Deansboro, NY

    This is a real quick and easy recipe. The creamy topping over the eggs is great.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Quick Eggs Benedict

    Ingredients

    • 1 package (10 oz.) STOUFFER'S Welsh Rarebit, prepared according to package directions
    • 2 English muffins, split and toasted
    • 4 1/4-inch thick slices of cooked ham
    • 4 large eggs, poached

     

    Directions

    TOP each muffin half with 1 slice ham and 1 poached egg; top with Welsh Rarebit.

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