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Eggs Benedict Recipe |
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Ingredients 6 slices Canadian-style bacon 6 eggs Classic Hollandaise Sauce 6 rusks or 3 English muffins, split, toasted, and buttered
Method In a 12-inch skillet lightly brown bacon over medium heat for 3 minutes on each side. Cover; keep warm. Lightly grease a 10-inch skillet. Add water to half-fill the skillet; bring to boiling. Reduce heat to maintain a simmer. Break 1 egg into a small dish. Carefully slide egg into water, holding lip of dish as close to water as possible. Repeat with remaining eggs so that each has an equal amount of space. Simmer, uncovered, 3 to 5 minutes or till eggs are just soft-cooked. Remove with a slotted spoon ' place eggs in a large pan of warm. To serve, top each rusk or English muffin half with a bacon slice and en egg; spoon on sauce. Garnish with parsley or sprinkle lightly with paprika, if desired. Makes 6 servings.
Per Serving (1/6 of serving): 465 Calories, 25 g Protein, 10 g Carbohydrates, 36 g fat, 1770 mg Sodium
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