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Ready in less than 30 minutes, this simple Eggs Benedict recipe gets some extra tangy sensations from mustard, dill and lemon juice in the savory sauce. This is a perfect choice when you want to offer something a little different for breakfast, brunch or lunch.
Original reipce makes 2 dozen Change Servings
COMBINE media crema, mustard, lemon juice and bouillon in small saucepan. Heat over low heat for 1 to 2 minutes or until hot (do not boil). Add 1 teaspoon dill; set aside.
SPRAY large nonstick skillet with nonstick cooking spray. Heat over medium heat; crack eggs into skillet, being careful not to break yolks. Reduce heat to low; when egg white is set and edges are cooked, add water. Cover skillet and cook until done the way you like.
TOP each toast with 1 slice ham and 1 cooked egg; top with Media Crema sauce. Garnish with dill.
|Calories from Fat||160|
|Total Fat 18g||28%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 16g||5%|
|Dietary Fiber 2g||8%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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