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Traditional Eggs Benedict Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Cream||1⁄4 Cup (4 tbs)|
|Egg yolks||2 , beaten|
|Cider vinegar||1 Tablespoon|
|Cayenne pepper||To Taste|
|Dry mustard||1⁄2 Teaspoon|
|Canned asparagus spears||17 Ounce, drained (1 Can)|
|English muffins||4 , split and toasted conventionally|
|Poached eggs||4 Small|
Serving size: Complete recipe
Calories 1868 Calories from Fat 820
% Daily Value*
Total Fat 92 g142%
Saturated Fat 44.3 g221.4%
Trans Fat 0.1 g
Cholesterol 1412 mg
Sodium 3182.9 mg132.6%
Total Carbohydrates 181 g60.2%
Dietary Fiber 17.5 g69.8%
Sugars 31.4 g
Protein 90 g179.5%
Vitamin A 141.6% Vitamin C 133.8%
Calcium 84.8% Iron 91.8%
*Based on a 2000 Calorie diet
Add cream, egg yolks, vinegar, salt, cayenne and mustard; stir to blend.
Heat, uncovered, on medium for 2 minutes or until tickened.
Beat sauce until light and fluffy; set aside.
Place asparagus in a shallow, heat-resistant, non-metallic baking dish and heat, uncovered, on high 1 to 2 minutes or until heated through.
Arrange toasted English muffin halves on serving platter.
Place 1 slice of ham over each English muffin.
Divide asparagus among the 4 muffins.
Heat, uncovered, on high 2 1/2 to 3 minutes or until muffins and ham are heated through.
Carefully place poached eggs on asparagus.
Top with sauce and heat, uncovered, on medium for 1 minute or until hot.