Eggs Benedict

Eggs Benedict

In this recipe:

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7
10 min.
prep
20 min.
total
6 Servings

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.

Ingredients

  • 1 can (7.6 fluid ounces) NESTLÉ Media Crema
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 teaspoon finely chopped fresh dill
  • Nonstick cooking spray
  • 6 large eggs
  • 1 1/2 teaspoons water
  • 6 slices whole wheat bread, toasted
  • 6 slices smoked ham
  • Fresh dill for garnish
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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.

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • Calories: 290
  • Calories from Fat: 160
  • Total Fat: 18g (28% of DV)
  • Saturated Fat: 9g (43% of DV)
  • Cholesterol: 250mg (84% of DV)
  • Sodium: 660mg (28% of DV)
  • Carbohydrates: 16g (5% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 6g
  • Protein: 15g
  • Vitamin A: 4% of DV
  • Vitamin C: 2% of DV
  • Calcium: 6% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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