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Eggs Benedict Recipe
|Canadian bacon/Cooked ham||4 , sliced to 1/8 inch thickness|
|English muffins||2 , split|
|Hollandaise sauce||1 Cup (16 tbs)|
Calories 670 Calories from Fat 397
% Daily Value*
Total Fat 44 g68.2%
Saturated Fat 8.2 g40.9%
Trans Fat 0 g
Cholesterol 466.1 mg
Sodium 1129.9 mg47.1%
Total Carbohydrates 39 g12.9%
Dietary Fiber 3.1 g12.3%
Sugars 2.6 g
Protein 31 g61.5%
Vitamin A 13.5% Vitamin C 1.3%
Calcium 17.7% Iron 23.7%
*Based on a 2000 Calorie diet
Meanwhile, toast muffin halves and spread with butter.
Prepare hollandaise sauce; cover and keep warm while poaching eggs.
To serve, place 2 muffin halves on each of 2 plates.
Cover each muffin half with a slice of bacon.
Arrange one drained poached egg on each bacon-topped muffin; spoon hollandaise over each egg.
Arrange four 10-ounce microwave-proof custard cups in a circle on a flat microwave-proof plate (this makes it easy to remove eggs all at once from oven).
Pour 1/4 cup water and 1/4 teaspoon white (distilled) vinegar into each cup.
Microwave, uncovered, on HIGH (100%) for 1 minute or until boiling.
Carefully break 1 egg into each cup.
With a fork, prick through membrane covering each egg yolk; then cover each cup with heavy-duty plastic wrap.
Microwave on HIGH (100%) for 2 minutes.
Remove from oven and let stand for 2 minutes.
When eggs are done to your liking, immediately remove from water and drain briefly on paper towels.