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Eggs Benedict  (Not yet rated)

Eggs Benedict with a spicy hollandaise sauce

Cal: 324 Fat: 13g Carbs: 28g Protein: 26g Fiber: 3g
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Original recipe serves 2

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Ingredients (serves 2)

  • 1 dash paprika
  • 1/2 teaspoon salt
  • 2 cups water
  • 1 dash white vinegar
  • 1/8 cup parsley
  • 4 egg(s) ; poached
  • Hollandaise sauce
  • 2 English muffins ; split into halves
  • 4 slices Canadian bacon
  • Directions

    Saute canadian bacon in frying pan and toast muffins. Keep bacon and muffins warm in low oven. Crack eggs into a bowl. In a pan, bring water to a boil with salt and vinegar. When water boils, lower heat very little and gently add eggs into simmering water; poach for 4 1/2 minutes, longer if you want the yolks hard. Over 2 face-up muffin halves per plate, layer bacon, 2 poached eggs,and hollandaise sauce. Garnish with paprika and parsley before serving. Serves 2. See recipe for Hollandaise Sauce in Sauces section.

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