Eggs Benedict
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
8 |
whole |
eggs |
|
1 |
teaspoon |
white vinegar |
|
8 |
Canadian bacon slices |
|
|
4 |
English muffins |
split in half -- see recipe |
|
2 |
tablespoons |
unsalted butter |
|
1/2 |
cup |
Hollandaise sauce -- see recipe |
| Toast the muffins. Brown the bacon in a skillet. Keep sauce warm. Heat a large skillet until the water is simmering. Add the vinegar and stir. Break the eggs into individual cups and slip them into the water. Cook for 2 1/2 to 3 minutes. Whites should firm up and yolks should still be runny. Lift out with a slotted spoon. Place English muffin on plate and top with a slice of Canadian bacon and an 1/8 cup of the hollandaise sauce. NOTES : You can of course use store bought muffins and hollandaise sauce but the homemade just tastes so good. Makes 4 servings. |
| Per Serving : 463 Calories; 23g Fat (45.9% calories from fat); 30g Protein; 31g Carbohydrate; 1g Dietary Fiber; 487mg Cholesterol; 1044mg Sodium. Exchanges: 3 Lean Meat; 2 Fat; 0 Other Carbohydrates. |