Serves: 8
Total Calories: 287

16 strips bacon
Blender Hollandaise Sauce
4 English muffins whole wheat, split
4 tablespoons butter or margarine
Hot water
8 eggs
8 pasteurized process cheese spread thin slices
8 dashes salt
8 dashes black pepper
1 cup alfalfa sprouts

About 30 minutes or up to 2 days before serving: In a large skillet over medium-high heat, fry bacon until crisp drain. Keep bacon warm or reheat if making ahead.

Prepare Blender Hollandaise Sauce keep warm. If making ahead, cover and refrigerate. Reheat before using.

About 30 minutes before serving: Toast English muffins and spread with butter. Keep warm in a preheated 200° oven.

Lightly grease a large saucepan. Add water to a depth of 2 to 3 inches. Over high heat, bring to a boil reduce heat to low and simmer. Break four eggs, one at a time, into a saucer and gently slip each egg into simmering water. Cook for 3 minutes. Remove eggs with a slotted spoon. Repeat with remaining four eggs. Trim any ragged edges from egg whites to form rounded eggs.

To assemble, place muffin halves, cut-side up, on a heated serving platter. Top each with two slices bacon, a slice of cheese, one poached egg, a dash of salt and pepper, and 1/8 cup of the alfalfa sprouts. Top with 1 tablespoon of the Hollandaise. Serve immediately. Pass additional Hollandaise.

Nutritional Facts:

Serves: 8
Total Calories: 287
Calories from Fat: 182

More Recipes from the Best Brunches Cookbook:
Bacon And Sprouts Benedict
Basic French Omelet
Broccoli Cheese Squares
Brunch Burritos
Chicken Deluxe Tetrazzini
Crunchy Sausage Links
Easy Oven Omelet
Garden Frittata
Italian Omelet Filling
Making Omelets
Making Poached Eggs Ahead
Shrimp Mornay In Shells
Smoked Salmon Quiche
Sunny Eggs Florentine
Swiss Chicken Crepes
Testing A Skillet
Vegetarian Omelet Filling