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Eggs Benedict
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Eggs Benedict
Eggs Benedict
Yield: Makes 4 servings
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 follows)
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:
1.
Prepare Mock Hollandaise Sauce. Set aside.
2.
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.
3.
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.
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 |
This recipe appears in: Eggs & Omelets
