Eggs with Cheesey Mock Hollandaise Sauce Recipe

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It’s after Easter. We love to dye eggs. We dye a lot of boiled eggs. No one in my house likes boiled eggs but me. Can you see where I am going with this one? I have an over abundance of hard boiled eggs so in an effort to make something creative with them, I started thinking on my way home from work, what I could make myself for dinner AND use for an April recipe AND use some of those eggs! Enter one tasty “mock” Hollandaise sauce. It was so easy and quick to make. My kind of dinner after a long day at work.

Prep time:
Cook time:
Servings: 2 servings


Cost per serving $2.06 view details


  1. In a saucepan pour in the chicken broth and cornstarch. Using a whisk stir until combined. Turn on the heat to medium. Add lemon juice and butter. Keep whisking until the mixture begins to boil gently and it becomes smooth and thickens and the butter is melted completely. Whisk in the cheese and continue whisking as the mixture thickens. Stir in the chopped boiled eggs. Stir to combine. Remove from heat.
  2. Toast the English muffins. Put 2 English muffins on a plate, top with 2 pieces of bacon, spoon half of the egg/sauce on the 2 muffins. Repeat with the other 2 muffins, bacon the rest of the egg/sauce mixture. Makes 2 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 351g
Recipe makes 2 servings
Calories 794  
Calories from Fat 452 57%
Total Fat 50.75g 63%
Saturated Fat 23.28g 93%
Trans Fat 0.0g  
Cholesterol 105mg 35%
Sodium 1486mg 62%
Potassium 413mg 12%
Total Carbs 58.25g 16%
Dietary Fiber 3.6g 12%
Sugars 0.42g 0%
Protein 25.08g 40%
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  • ShaleeDP
    April 28, 2013
    That is a nice recipe that uses hollandaise sauce. Thats good to know :)

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