Eggs Benedict

1. 1

   In the top of a double boiler, blend hot water with mayonnaise, stirring frequently until heated through, about 7 minutes.

2. 2

   Add lemon juice.

3. 3

   Remove double boiler from heat and set aside.

4. 4

   Add 2 to 3 drops yellow food coloring, if desired.

5. 5

   In a nonstick skillet, cook bacon until heated through, about 3 minutes.

6. 6

   Place one slice bacon on each muffin half.

7. 7

   Meanwhile, prepare poached eggs by cracking each egg into one of four microwaveable bowls (be careful not to break the yolks).

8. 8

   Cover each with clear plastic wrap.

9. 9

   Microwave 2 eggs at a time on HIGH until whites are cooked and yolk is firm, about 1 1/2 to 2 minutes.

10. 10

    Remove eggs with slotted spoon and place one each on muffin halves.

11. 11

    Top each egg with 2 tablespoons of sauce and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.