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Scrambled Eggs A La Benedict Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Light cream||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Teaspoon|
|Dry mustard||1⁄8 Teaspoon|
|Canadian bacon slice||4|
|English muffins||2 , split and toasted|
Serving size: Complete recipe
Calories 1434 Calories from Fat 904
% Daily Value*
Total Fat 102 g157.3%
Saturated Fat 53.1 g265.6%
Trans Fat 0 g
Cholesterol 1464.5 mg488.2%
Sodium 2116.2 mg88.2%
Total Carbohydrates 71 g23.5%
Dietary Fiber 6.2 g24.8%
Sugars 8.9 g
Protein 64 g128.6%
Vitamin A 69.7% Vitamin C 10.9%
Calcium 51.4% Iron 52.2%
*Based on a 2000 Calorie diet
Mix together cream, egg yolks, lemon juice, dry mustard and salt.
Beat into melted butter.
Microwave 1 to 2 minutes [RE-HEAT-6, 1 minute 30 seconds to 2 minutes stirring every 1/2 minute.
Do not overcook or sauce will curdle.
Cover with plastic wrap and let stand until ready to serve.
Sauce will thicken during standing period.
Place Canadian bacon on a paper plate.
Cover with paper towel.
Microwave 45 seconds to 1 minute or until hot.
Beat together 1 egg and 1 tablespoon milk in each of 4(6 oz.) glass custard cups.
Microwave 2 minutes 30 seconds to 3 minutes 30 seconds or until set.
Remove eggs as they cook.
To assemble: place a slice of Canadian bacon on each english muffin half, top with egg and pour 1 to 2 tablespoons sauce over eggs.