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8
3. Add the remaining ingredients, stir gently to
combine. Taste and adjust seasonings as
desired.
Nutritional information per serving (½ cup):
Calories 256 (81% from fat) • carb. 1g
• pro. 11g • fat 23g • sat. fat 5g • chol. 317mg
• sod. 349mg • calc. 50mg • fiber 0g
EGGS BENEDICT
A brunch staple, this dish is sure to
please all of your guests.
Makes 4 servings
4 slices Canadian bacon
4 poached eggs
2 English muffins, split and toasted
½ cup hollandaise sauce
(recipe on this page)
1. Heat a large sauté pan over medium-high
heat. Sauté the Canadian bacon, turning
once, until browned, about 2 to 4 minutes
per side. Keep warm.
2. On each muffin half, place one slice of the
Canadian bacon. Top with a poached egg;
finish with about 2 tablespoons of holland-
aise sauce.
Nutritional information per serving:
Calories 293 (61% from fat) • carb. 15g
• pro. 14g • fat 19g • sat. fat 10g • chol. 318mg
• sod. 634mg • calc. 69mg • fiber 1g
EGGS FLORENTINE
Escarole is a great replacement for the
spinach in this breakfast favorite.
Makes 4 servings
4 cups spinach, packed
½ – 1 tablespoon olive oil
4 poached eggs
2 English muffins, split and toasted
½ cup hollandaise sauce
(recipe on this page)
1. In large sauté pan, heat the oil over medium
heat. Add the spinach, a little bit at a time.
Cook until bright and just wilted. Keep
warm.
2. On each muffin half, evenly distribute the
spinach. Place one poached egg on top;
finish with the hollandaise sauce (about 2
tablespoons per serving).
3. Serve immediately.
Nutritional information per serving:
Calories 291 (64% from fat) • carb. 15g • pro. 11g
• fat 21g • sat. fat 10g • chol. 308mg
• sod. 461mg • calc. 121mg • fiber 1g
HOLLANDAISE SAUCE
This sauce is for more than just eggs,
serve it over a plate of steamed
vegetables like asparagus.
Makes about 1 cup
4 egg yolks
1 tablespoon lemon juice
½ cup melted butter, kept warm
½ to ¾ teaspoon kosher salt
pinch ground white pepper
pinch cayenne
water, to thin if necessary
1. In a medium bowl, whisk yolks and lemon
juice until just thickened. Place the bowl
over a pot of simmering, NOT boiling, water;
while whisking constantly, whisk the mixture
until it has increased in volume and has
thickened, about 8 to 10 minutes. The eggs
must not cook, so if it seems as though the
mixture is getting above body temperature,
whisk the mixture off of the heat a bit, and,
then place back onto the pot of water.