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Classic Eggs Benedict Recipe
|Low fat milk||1⁄2 Cup (8 tbs)|
|Nonfat dry milk powder||1⁄4 Cup (4 tbs)|
|Whole wheat bread slice||2|
|Tomato||1 Large, sliced thin|
|Lemon||1 , juiced|
|Freshly ground pepper||To Taste|
Calories 378 Calories from Fat 112
% Daily Value*
Total Fat 13 g19.4%
Saturated Fat 5.8 g28.8%
Trans Fat 0 g
Cholesterol 235.6 mg
Sodium 406.9 mg17%
Total Carbohydrates 45 g15%
Dietary Fiber 4 g16.1%
Sugars 21.2 g
Protein 24 g47.7%
Vitamin A 29.3% Vitamin C 60.6%
Calcium 51.5% Iron 16.7%
*Based on a 2000 Calorie diet
1 In small saucepan,melt butter.
2 Add flour, and mix until smooth.
3 Mix together the milks and slowly add to the flour in the saucepan, stirring constantly. Remove from the heat.
4 Toast the bread.
5 Drop the eggs into boiling water and poach in simmering water until whites are set.
6 Using a skimmer, remove the eggs. Drain well.
7 On each piece of toast, arrange half the tomato slices.
8 Place the egg on top.
9 Slightly warm the milk mixture, add lemon juice, and pour over eggs.
10 Sprinkle with pepper and paprika.Serve