Type what you have

Ingredients

• ✓ hollandaise sauce mix
• butter
• egg
• crescent roll
• milk
• butter
• ham
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Melt butter in a nonstick skillet over medium heat. Pour in beaten eggs; cook in hot butter to desired degree of doneness, stirring constantly. Remove from heat.
3. 3 Unroll crescent dough and place rolls on an ungreased 12-inch pizza pan with points facing the center. Press seams together and press up sides of the pan to form a crust.
4. 4 Prepare Hollandaise sauce according to the package directions using 2/3 cup milk and 1/4 cup butter. Pour sauce evenly over crescent roll crust. Spread scrambled eggs evenly over sauce, then top with diced ham. Sprinkle with cheese.
5. 5 Bake in the preheated oven until bottom of crust is lightly browned, about 30 minutes.

By LOU SAN ANTONIO

Ingredients

• ✓ hollandaise sauce mix
• carnitas
• english muffin
• avocado
• lime
• salt
• butter
• milk
• chipotle powder
• white vinegar
• egg

Instructions

1. 1 Set 1 oven rack in the middle and another rack about 6 inches from the top. Preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place carnitas in a single layer on the prepared baking sheet.
3. 3 Place on the top rack under the preheated broiler and reheat until edges of carnitas are crispy, 5 to 6 minutes.
4. 4 Meanwhile, toast English muffin halves. Remove from toaster and wrap in aluminum foil.
5. 5 Remove carnitas from the oven and cover with aluminum foil. Turn off the broiler and preheat oven to the lowest setting.
6. 6 Return carnitas and English muffins to the oven to keep warm until needed.
7. 7 Combine avocados, lime juice, and salt in a small bowl. Roughly smash to combine and set aside.
8. 8 Melt butter in a small saucepan over medium-high heat. Whisk in hollandaise sauce mix until blended. Remove from heat. Gradually whisk in milk. Return to the stove, add chipotle powder, and whisk constantly over medium-high heat until boiling. Reduce heat and simmer, whisking frequently, for 1 minute. Keep sauce warm while you prepare eggs.
9. 9 Heat 2 to 3 inches water in a large, shallow saucepan until boiling. Add vinegar and lower heat to a light simmer. Crack 1 egg into a small ramekin. Lower the ramekin to the surface of the water and ease the egg out into the pan. Repeat with remaining eggs, poaching up to 4 at a time. Poach eggs until whites are completely set and yolks are slightly soft, 3 to 4 minutes. Remove eggs from the pan with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.
10. 10 Place 2 English muffin halves on each plate. Top each half with avocado, carnitas, and 1 egg, then drizzle with hollandaise sauce.

By France Cevallos

Ingredients

• ✓ hollandaise sauce mix
• cooking spray
• milk
• egg
• green onion
• onion powder
• salt
• canadian bacon
• english muffin
• paprika
• milk
• margarine

Instructions

1. 1 Gather the ingredients. Grease a 9x13-inch baking dish with cooking spray.
2. 2 To prepare the casserole: Whisk milk, eggs, green onions, onion powder, and salt together in a large bowl until well combined. Set aside.
3. 3 Layer 1/2 of the Canadian bacon in the prepared baking dish; cover with English muffins.
4. 4 Top with remaining Canadian bacon and pour egg mixture over everything. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Remove plastic wrap and sprinkle casserole with paprika; cover the baking dish with aluminum foil.
6. 6 Bake in the preheated oven until eggs are nearly set, about 30 minutes. Remove the foil and continue baking until eggs are completely set, about 15 minutes more.
7. 7 Meanwhile, make the sauce: Whisk 1 cup milk and Hollandaise sauce mix in a saucepan over medium heat. Add butter; cook, stirring frequently, until boiling. Reduce heat to medium-low and simmer, stirring constantly, until thickened, about 1 minute.
8. 8 To serve: Slice casserole into 10 pieces; transfer each piece onto a plate and drizzle warm sauce on top.
9. 9 Enjoy!

By alycimo

Ingredients

• ✓ hollandaise sauce mix
• milk
• butter
• asparagus
• honey ham
• dill

Instructions

1. 1 Whisk sauce mix and milk together in a saucepan over medium-low heat. Add butter. Bring to a boil, stirring until melted and smooth. Reduce heat and simmer, stirring occasionally, until thick, about 1 minute. Set aside to cool slightly.
2. 2 Bring a large pot of salted water to a boil and cook asparagus for 3 minutes. Drain and run under cold water to stop the cooking process. Transfer to a cutting board and pat dry with paper towels.
3. 3 Wrap a slice of ham around 4 asparagus spears and place on a serving tray. Repeat with remaining asparagus and ham. Drizzle hollandaise sauce over the asparagus bundles and garnish with dill.

By Soup Loving Nicole

Ingredients

• ✓ hollandaise sauce mix
• asparagus
• water
• margarine
• turkey breast
• garlic
• shrimp

Instructions

1. 1 Place the water and asparagus in a saucepan, and bring to a boil over medium heat. Cook covered 5 minutes. Remove cover and cook 1 or 2 minutes, until tender. Drain and set aside, but keep warm.
2. 2 Melt the margarine in a skillet over medium-high heat. Cook the turkey cutlets 2 to 3 minutes on each side, or until browned and no longer pink on the inside. Remove turkey from the pan and set aside.
3. 3 Add the garlic and shrimp to the already heated skillet. Cook over medium-high heat 1 or 2 minutes, stirring constantly until the shrimp is heated through.
4. 4 Prepare hollandaise sauce according to package directions.
5. 5 Place each turkey cutlet on a plate. Top with the asparagus and shrimp. Spoon hollandaise sauce over all.

By Sadie

Ingredients

• ✓ hollandaise sauce mix
• all-purpose flour
• half-and-half
• butter
• whipping cream
• seafood seasoning
• mustard
• celery seed
• crabmeat
• cooking sherry

Instructions

1. 1 Blend flour and hollandaise sauce mix with 2 cups half-and-half in a medium bowl.
2. 2 Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, whipping cream, seafood seasoning, dry mustard, and celery seed. Bring to a simmer and reduce heat to low.
3. 3 Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.

By KARYN821

Ingredients

• ✓ hollandaise sauce mix
• paprika
• imitation crabmeat
• asparagus
• garlic powder
• basil
• white pepper
• butter
• milk
• havarti cheese
• black pepper
• basil
• onion powder
• lemon and herb seasoning
• garlic powder
• salt
• olive oil
• red potato
• chicken breast

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Make chicken and potatoes: Place chicken breasts into a 9x13-inch baking dish and red potatoes into a separate 8-inch square baking dish. Drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes.
3. 3 Combine sea salt, garlic powder, lemon and herb seasoning, onion powder, basil, and black pepper in a small bowl. Sprinkle chicken and potatoes each with 1/2 of the seasoning mix and cover both baking dishes with aluminum foil.
4. 4 Bake chicken and potatoes alongside each other in the preheated oven for 40 to 45 minutes. Remove chicken and top each breast with folded slice of Havarti cheese. Return chicken to the oven and bake until Havarti cheese is melted, chicken is no longer pink inside, and juices run clear, about 5 more minutes.
5. 5 Remove chicken and potatoes from the oven and allow to rest, still covered, for 5 minutes.
6. 6 Make Hollandaise sauce: Whisk sauce mix with milk in a saucepan over medium heat; bring to a boil and stir in butter until melted. Reduce the heat to low and simmer until thickened, about 1 minute. Remove from the heat and stir in white pepper, basil, and garlic powder.
7. 7 Place asparagus in a large skillet. Pour in 1 inch water, turn the heat to medium, and bring to a boil. Cover and steam until asparagus is just tender but still bright green, 2 to 4 minutes.
8. 8 To serve, place each chicken breast onto a serving plate and top with imitation crab meat. Pour about 2 tablespoons of Hollandaise sauce over each serving and place several spears of asparagus on top; drizzle 2 more tablespoons of sauce over each portion. Serve remaining sauce on the side. Garnish with pinch of paprika and serve with 2 red potatoes on each serving plate.

By TL in SA