Serves: 6
1. Make Hollandaise Sauce keep warm.
2. Split English muffins toast. Spread each muffin half with some of the 3 tablespoons butter keep warm.
3. Melt 1 teaspoon butter in 10-inch skillet over medium heat. Cook bacon in butter until light brown on both sides keep warm.
4. Make Poached Eggs.
5. Place 1 slice bacon on each muffin half. Top with egg. Spoon warm Hollandaise Sauce over eggs. Sprinkle with paprika, if desired.
NUTRITION FACTS: 1 Serving Calories 390 (Calories from Fat 280) Fat 31g (Saturated 14g) Cholesterol 370mg Sodium 780mg Carbohydrate 14g (Dietary Fiber 1g) Protein 15g % DAILY VALUE: Vitamin A 30% Vitamin C 0% Calcium 8% Iron 10% DIET EXCHANGES: 1 Starch 2 High-Fat Meat 2 1/2 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Eggs Benedict recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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