Eggs Benedict recipes include Kraft's and Martha Stewart's recipes for the dish. While Martha Stewart's eggs Benedict recipe uses more fresh ingredients, Kraft's recipes are easier to make.
To make Kraft's eggs Benedict with yogurt sauce, cook 1/4 cup of yogurt, 1/4 cup of mayonnaise and 1 teaspoon of mustard in a saucepan for 5 minutes on low heat, stirring constantly. Split and toast 2 English muffins, and top the halves with 12 slices of smoked ham, 4 poached eggs and the sauce.
To make Kraft's eggs Benedict with American cheese, microwave 4 American cheese slices with 3 tablespoons of milk until blended. Stir in 1 teaspoon of mustard. Split and toast 2 English muffins and cover the halves with 8 slices of smoked ham, 1 cup of baby spinach and 4 poached eggs. Top with sauce with 1 sliced green onion and 1/2 cup of chopped tomatoes.
To make Martha Stewart's eggs Benedict, blend 2 egg yolks with 1 tablespoon of water, 1 tablespoon of lemon juice and 3/4 teaspoon of salt to make a hollandaise sauce. Heat 1/2 cup of butter in a microwave until bubbly, and pour it in the blender while it is running. Blend until the sauce is emulsified.
Heat 1 tablespoon of butter in a skillet and add 8 slices of Canadian bacon, cooking until brown on both sides. Split and toast 2 English muffins and divide the bacon among the muffin halves. Top with 4 poached eggs and the hollandaise sauce.