Classic Eggs Benedict Recipe: Creamy Hollandaise & Perfect Preparation

Eggs Benedict

YIELD Makes 4 servings

Now you can have your eggs and eat them, too! This creamy, rich, slightly lemony sauce is so incredible tasting, you won't believe you're eating healthy!

INGREDIENTS

Mock Hollandaise Sauce (recipe) 4 eggs 2 English muffins, halved Fresh spinach leaves, washed and drained 8 ounces sliced lean Canadian bacon 4 tomato slices, cut 1/4 inch thick Paprika

PREPARATION:

1. Prepare Mock Hollandaise Sauce. Set aside.
2. Bring 6 cups water to a boil in large saucepan over high heat. Reduce heat to simmer. Carefully break 1 egg into small dish and slide egg into water. Repeat with remaining 3 eggs. Simmer, uncovered, about 5 minutes or until yolks are just set.
3. Meanwhile, toast muffin halves; place on serving plates. Top each muffin half with 3 to 4 spinach leaves, 2 ounces Canadian bacon, 1 tomato slice and 1 egg. Spoon 3 tablespoons Mock Hollandaise Sauce over egg; sprinkle with paprika. Serve with fresh fruit, if desired.

This recipe appears in: Eggs & Omelets NUTRITIONAL INFORMATION: Serving Size: 1 open-faced sandwich Sodium 1,209 mg Protein 24 g Fiber 1 g Carbohydrate 19 g Cholesterol 248 mg Saturated Fat 2 g Total Fat 6 g Calories from Fat 25 % Calories 237 DIETARY EXCHANGE: Meat 2-1/2 Vegetable 1/2 Starch 1