BRUNCH-STYLE EGGS BENEDICT

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Prep Time: 5 minutes/Cook Time: 15 minutes
Ingredients
4 slices Italian bread
4 Kraft Extra Thin Swiss Cheese Slices
8 slices Oscar Meyer Deli Fresh Smoked Ham
4 whole eggs
1/4 cup butter
2 egg yolks
1-1/2 teaspoons lemon juice
Dash ground red pepper (cayenne)
1 cup baby spinach leaves, loosely packed
 
Directions
1. Heat oven to 375 degrees.  Place bread slices in single layer on baking sheet; top with cheese and ham.  Bake 10 minutes.
2. Meanwhile, poach whole eggs.   (See tip below.)  While eggs are cooking, melt butter. Blend egg yolks, lemon juice and red pepper in blender on low speed 15 seconds or until well blended.
3. With blender running, slowly add hot butter to egg mixture through feed holes at top of blender; continue to blend until thickened.
4. Cover toast slices with spinach just before serving; top with poached eggs and hollandaise sauce.
 
Notes:
Serves 4

Each Serving: 340 cal, 25 g fat (13 g sat fat), 540 mg sod, 12 g carbs, <1 g fiber, 17 g pro.

How to Poach Eggs: Carefully slide eggs into gently simmering water in skillet; cook 3 to 5 minutes or until whites are completely set but yolks are still runny.  Remove with slotted spoon.  For best results, avoid precooking and reheating poached eggs.

Extra special: Sprinkle with freshly ground black pepper or a dash of ground paprika before serving.
Categories:
Meal   BreakfastDish   Main Dish
Cooking Method   BakedPrep Time   less than 15 minutes
Cooking Time   less than 15 minutes
Tags:
egg




Eileen Stalec

Member since Dec 2008

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