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Egg Benedict Recipe
|Hollandaise sauce||1 Tablespoon|
|Hot water||2 Tablespoon|
|English muffin||1⁄2 , toasted|
Calories 99 Calories from Fat 47
% Daily Value*
Total Fat 5 g8.1%
Saturated Fat 1.1 g5.5%
Trans Fat 0 g
Cholesterol 107.5 mg
Sodium 131.8 mg5.5%
Total Carbohydrates 8 g2.7%
Dietary Fiber 0.77 g3.1%
Sugars 0.5 g
Protein 5 g10.5%
Vitamin A 2.4% Vitamin C
Calcium 4.4% Iron 5.2%
*Based on a 2000 Calorie diet
Place Canadian-style bacon on plate.
Cover with waxed paper and microwave on high (550 watts) until hot, 30 to 60 sec [45 to 60 sec].
Place water and vinegar in 6-oz custard cup [divide water and vinegar between two 6-oz custard cups].
Cover tightly and microwave on high (550 watts) until boiling, 20 to 30 sec [30 to 60 sec].
Break egg[s] into cup[s]; pierce yolk[s] with wooden pick.
Cover tightly and microwave on medium (275 watts) until desired doneness, 45 sec to 1 1/2 min [1 1/2 to 2 1/2 min]; drain.
Place English muffin half [halves] on plate[s]; top with Canadian-style bacon and egg[s].
Spoon Hollandaise Sauce over egg[s].