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Breakfast Eggs Benedict

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Ingredients
  Poached eggs 4 Small
  Egg yolks 2
  Lemon juice 1 Tablespoon
  Dry mustard 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Butter 1⁄4 Pound (1/2 Cup)
  Canadian bacon slices 8 (1/4 Inch Thick, Thin Slices)
  English muffins 4 , split and toasted
Directions

Poach eggs.
While eggs are standing, make Hollandaise sauce.
In container of electric blender measure egg yolks, lemon juice, mustard and salt.
In 1-qt glass measure place butter.
Microwave at High (10)1 Minute until hot and bubbly.
Turn electric blender to highest speed and gradually add butter, blending until creamy and thickened.
Just before serving, microwave Canadian bacon which has been arranged in single layer on microwave ovenproof plate.
Microwave at High (10) 4 Minutes.
Assemble Eggs Benedict by arranging 2 slices of Canadian bacon, then a poached egg over each of 4 English muffin halves.
Top eggs with Hollandaise Sauce.
Butter remaining muffin halves and serve as accompaniment.
Decorate with parsley if desired.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Breakfast
Method: 
Microwaving
Ingredient: 
Egg
Interest: 
Everyday
Cook Time: 
5 Minutes

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2074 Calories from Fat 1205

% Daily Value*

Total Fat 137 g210.1%

Saturated Fat 72.2 g361.2%

Trans Fat 0 g

Cholesterol 1569.7 mg523.2%

Sodium 4197.5 mg174.9%

Total Carbohydrates 128 g42.8%

Dietary Fiber 12.4 g49.7%

Sugars 9.6 g

Protein 93 g185.6%

Vitamin A 85% Vitamin C 16.8%

Calcium 66.5% Iron 79.5%

*Based on a 2000 Calorie diet

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Breakfast Eggs Benedict Recipe