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Asparagus Eggs Benedict (Microwave)

 

A microwave version of the french classic Eggs Benedict. Easy to make version of Hollandaise sauce.
49

Yield

4

servings

Prep

10

min

Cook

10

min

Ready

20

min

Trans-fat Free, Low Carb
 

Ingredients

¼ cup butter
or margarine
¼ cup light cream (half&half)
2 each egg yolks
beaten
*
1 tablespoon apple cider vinegar
¼ teaspoon salt
2-3 grains cayenne pepper
*
½ teaspoon dry mustard
17 ounces asparagus
drained
4 each english muffins
split and toasted conventionally
*
4 slices ham
*
4 large eggs
poached

Directions

  1. In a 2 cup, non-metallic measuring cup melt butter in Micro- wave Oven 30 seconds. Add light cream, egg yolks, vinegar, salt, cayenne and mustard; stir to blend thoroughly.

  2. Heat, uncovered, in Microwave Oven 1 minute or until thickened. Stir frequently. Be careful not to overcook as sauce will curdle.

  3. Beat sauce until light and fluffy. Set aside.

  4. Place asparagus in a shallow, heat-resistant, non-metallic baking dish and heat, uncovered, in Microwave Oven 1 to 2 minutes or until heated through.

  5. Arrange toasted English muffin halves on a heat-resistant, non-metallic serving platter. Place 1 slice of ham over 2 halves of the English muffin. Divide asparagus among the 4 muffins.

  6. Heat, uncovered, in Microwave Oven 2½ to 3 minutes or until muffins and ham are heated through.

  7. Carefully place poached eggs on asparagus. Top with reserved sauce and heat, uncovered, in Microwave Oven 30 seconds to 1 minute or until hot.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 152g (5.4 oz)
Amount per Serving
Calories 26774% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 268mg 89%
Sodium 672mg 28%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 26g
Vitamin A 24% Vitamin C 8%
Calcium 7% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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