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Eggs Benedict
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Eggs Benedict
YIELD Makes 4 servings
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Now you can have your eggs and eat them, too! This creamy, rich, slightly lemony sauce is so incredible tasting, you won't believe you're eating healthy!
INGREDIENTS
| Mock Hollandaise Sauce (recipe) | |
| 4 | eggs |
| 2 | English muffins, halved |
| Fresh spinach leaves, washed and drained | |
| 8 | ounces sliced lean Canadian bacon |
| 4 | tomato slices, cut 1/4 inch thick |
| Paprika | |
PREPARATION:
- Prepare Mock Hollandaise Sauce. Set aside.
- Bring 6 cups water to a boil in large saucepan over high heat. Reduce heat to simmer. Carefully break 1 egg into small dish and slide egg into water. Repeat with remaining 3 eggs. Simmer, uncovered, about 5 minutes or until yolks are just set.
- Meanwhile, toast muffin halves; place on serving plates. Top each muffin half with 3 to 4 spinach leaves, 2 ounces Canadian bacon, 1 tomato slice and 1 egg. Spoon 3 tablespoons Mock Hollandaise Sauce over egg; sprinkle with paprika. Serve with fresh fruit, if desired.
This recipe appears in:
Eggs & Omelets
NUTRITIONAL INFORMATION:
| Serving Size: | 1 open-faced sandwich |
| Sodium | 1,209 mg |
| Protein | 24 g |
| Fiber | 1 g |
| Carbohydrate | 19 g |
| Cholesterol | 248 mg |
| Saturated Fat | 2 g |
| Total Fat | 6 g |
| Calories from Fat | 25 % |
| Calories | 237 |
DIETARY EXCHANGE:
| Meat | 2-1/2 |
| Vegetable | 1/2 |
| Starch | 1 |
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