Eggs Benedict with Smoked Duck Breast


  • 6 eggs
  • 1 King Cole fully cooked Smoked duck breast
  • 3 English Muffins, split into 6 halves
  • KNORR® Hollandaise sauce or scratch
  • Salt & Pepper to taste
  • Paprika or Parsley (optional)

Serves 6.


  1. Score the skin of the duck breast (cross-hatch) and place skin-side down in a non-greased skillet.
  2. Heat on med-high for 10 minutes; skin should be crispy. Set aside and keep warm.
  3. Using an Egg Poacher, heat water and place eggs in the 6 holders.
  4. Simmer for 3-5 minutes until eggs are soft-cooked, set aside/warm.
  5. Prepare Hollandaise sauce as directed.
  6. Assemble 6 English muffin halves. Slice duck breast into med-size slices.
  7. Place one egg and 3-4 slices of duck on each muffin. Add sauce, salt & pepper to taste.
  8. Garnish with parsley or paprika if desired.


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