Eggs Benedict

Makes 4 to 8 Servings

Water, skim or low-fat milk, reduced-sodium

broth, wine or other liquid

8 eggs

4 English muffins, split and toasted

8 slices Canadian-style bacon or thick-sliced lean cooked ham, broiled or pan-fried

3/4 cup Hollandaise (include link to Hollandaise sauce in soups and salads section) or Mustard Sauce

Ripe olive slices, optional

1. In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering.

2. Break cold eggs, one at a time, into custard cup or saucer or break several into bowl. Holding dish close to water’s surface, slip eggs 1 by 1 into water.

3. Cook until whites are completely set and yolks begin to thicken but are not hard, about 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges if desired.

4. To serve, top each muffin half with 1 slice of the bacon, 1 of the poached eggs and about 1 tablespoon of the hot sauce. Garnish with olive slices, if desired. Serve hot.

Mustard Sauce- about 3/4 cup

Place 1 egg, 1/4 cup water, 1/4 cup vinegar, 2 tablespoons sugar, 1 1/2 tablespoons dry mustard, 1 tablespoon butter, 1/4 teaspoon salt, if desired, and dash ground nutmeg in blender container or small mixing bowl.

2. Cover and blend or beat at medium speed until well combined. Pour into small saucepan.

3. Cook over medium heat, stirring constantly, just until sauce comes to boiling. Remove from heat.

4. Cover and chill if not using immediately.

This recipe and photo is used courtesy of the American Egg Board, www.incredibleegg.org

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