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Eggs Benedict

Serves: 2
Total Calories: 350

Ingredients

4 slices Canadian-style bacon (1/8 inch thick)
1/4 cup hot water
1/2 teaspoon vinegar
2 eggs
1 English muffin, split and toasted
Hollandaise Sauce:
3 tablespoons butter *
1 tablespoon lemon juice
1 tablespoon plus 1 teaspoon water
1 egg yolks

Directions:

1. Prepare Hollandaise Sauce. Keep warm.
2. Place Canadian-style bacon on plate. Cover with waxed paper and microwave on High (100%) until hot, 45 to 60 seconds.
3. Divide water and vinegar between two 6-ounce custard cups. Cover tightly and microwave on High (100%) until boiling, 30 to 60 seconds. Break eggs into cups pierce yolks with wooden pick. Cover tightly and microwave on Medium (50%) until desired doneness, 1 1/2 to 2 1/2 minutes drain.
4. Place English muffin halves on plates top with bacon and eggs. Serve with Hollandaise Sauce.

Hollandaise Sauce:
Place butter in 1-cup measure. Microwave uncovered on High (100%) just until melted, 30 to 45 seconds. Add lemon juice and water. Beat in egg yolk with fork. Microwave uncovered on Medium (50%), stirring every 15 seconds, until thickened, 45 seconds to 1 1/2 minutes. Do not overheat or sauce will curdle. Cover and let stand 3 minutes. Sauce will thicken as it stands. Cover and refrigerate any remaining sauce.

*Do not use margarine in this recipe

1 Serving: Calories 395 (Calories from Fat 260) Fat 29g (Saturated 14g) Cholesterol 390mg Sodium 960mg Carbohydrate 15g (Dietary Fiber 1g) Protein 20g % Daily Value: Vitamin A 22% Vitamin C 0% Calcium 10% Iron 10% Diet Exchanges: 1 Starch, 2 1/2 High-Fat Meat, 2 Fat

From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 350
Calories from Fat: 255

This Eggs Benedict recipe is from the Betty Crocker's Cooking for Two Cookbook. Download this Cookbook today.


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