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Breakfast Eggs Benedict Recipe
|Poached eggs||4 Small|
|Lemon juice||1 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Butter||1⁄4 Pound (1/2 Cup)|
|Canadian bacon slices||8 (1/4 Inch Thick, Thin Slices)|
|English muffins||4 , split and toasted|
Serving size: Complete recipe
Calories 2074 Calories from Fat 1205
% Daily Value*
Total Fat 137 g210.1%
Saturated Fat 72.2 g361.2%
Trans Fat 0 g
Cholesterol 1569.7 mg
Sodium 4197.5 mg174.9%
Total Carbohydrates 128 g42.8%
Dietary Fiber 12.4 g49.7%
Sugars 9.6 g
Protein 93 g185.6%
Vitamin A 85% Vitamin C 16.8%
Calcium 66.5% Iron 79.5%
*Based on a 2000 Calorie diet
While eggs are standing, make Hollandaise sauce.
In container of electric blender measure egg yolks, lemon juice, mustard and salt.
In 1-qt glass measure place butter.
Microwave at High (10)1 Minute until hot and bubbly.
Turn electric blender to highest speed and gradually add butter, blending until creamy and thickened.
Just before serving, microwave Canadian bacon which has been arranged in single layer on microwave ovenproof plate.
Microwave at High (10) 4 Minutes.
Assemble Eggs Benedict by arranging 2 slices of Canadian bacon, then a poached egg over each of 4 English muffin halves.
Top eggs with Hollandaise Sauce.
Butter remaining muffin halves and serve as accompaniment.
Decorate with parsley if desired.