Hangover Easy Eggs Benedict Sandwich

  • prep time10 min
  • total time 25 min
  • serves 1

Hollandaise is probably the last thing anyone wants to make when they're nursing a hangover. We took a major shortcut by using mayonnaise as the base for a lemony sauce that does the job. And we decided that it was easier to fry an egg, but if you're up for it, go ahead and poach!

10 Ratings
Directions for: Hangover Easy Eggs Benedict Sandwich


2 Tbsp mayonnaise

1 tsp lemon juice

⅛ tsp cayenne

Kosher salt and freshly ground black pepper

2 slices Canadian bacon

1 sandwich-size English muffin, split

2 Tbsp unsalted butter, softened

½ cup loosely packed baby spinach leaves

1 Tbsp vegetable oil

1 large egg


1. Preheat the oven to 400ºF. Whisk together the mayonnaise, lemon juice and cayenne in a small bowl, and season with 1/4 teaspoon each salt and pepper; set aside.

2. Lay the Canadian bacon flat on a baking sheet. Generously spread both English muffin halves with the butter, sprinkle with some salt and pepper and transfer to the baking sheet. Bake until the muffins start to crisp and the bacon is fragrant, about 10 minutes. Top the bacon evenly with the spinach, and continue baking until the spinach is wilted and the muffins are nicely browned, about 5 minutes.

3. Meanwhile, heat the vegetable oil in a small skillet over medium-high heat. Crack the egg in the skillet, sprinkle with salt and pepper and cook until the egg white is set and crispy on the bottom and edges and the yolk is still runny, 2 to 3 minutes.

4. Arrange 1 spinach-topped slice of Canadian bacon on 1 English muffin half, top with the egg, drizzle with the mayonnaise mixture and top with the remaining spinach-topped bacon slice and muffin half.

Source and Credits

Copyright 2015 Television Food Network, G.P. All rights reserved.

Courtesy of Food Network Kitchen

See more: Breakfast, Bacon, Brunch, Eggs/Dairy, Vegetables


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