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Recipe

Eggs Benedict

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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.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 6

Ingredients

Original reipce makes 2 dozen Change Servings

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Directions

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.

Nutrition Facts

Amount Per Serving
Servings: 6
Calories 290
Calories from Fat 160
%Daily Value*
Total Fat 18g 28%
Saturated Fat 9g 43%
Cholesterol 250mg 84%
Sodium 660mg 28%
Total Carbohydrate 16g 5%
Dietary Fiber 2g 8%
Sugars 6g
Protein 15g
Vitamin A 4%
Vitamin C 2%
Calcium 6%
Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet.
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