Eggs Benedict


Eggs Benedict

Eggs Benedict

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!

Yield

Makes 4 servings

Ingredients

Mock Hollandaise Sauce
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
Calories 237
Calories from Fat 25 %
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 248 mg
Carbohydrate 19 g
Fiber 1 g
Protein 24 g
Sodium 1,209 mg

Dietary Exchange

Starch 1
Vegetable 1/2
Meat 2-1/2

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