Eggs Benedict Without Real Eggs
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
egg product
cholesterol-free |
* |
| 3 | tablespoons |
evaporated milk
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 4 | each |
bacon, canadian style
warmed |
*
|
| 1 ½ | teaspoons |
lemon juice
|
|
| ½ | cup |
butter
|
|
| 4 | each |
waffles
frozen, toasted |
* |
| 4 | large |
eggs
poached |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
egg product
cholesterol-free |
* |
| 45 | ml |
evaporated milk
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 4 | each |
bacon, canadian style
warmed |
*
|
| 7.5 | ml |
lemon juice
|
|
| 118 | ml |
butter
|
|
| 4 | each |
waffles
frozen, toasted |
* |
| 4 | large |
eggs
poached |
|
Directions
For hollandaise sauce: In a heavy saucepan, combine egg product and lemon juice; stir over low heat (watching carefully so eggs don't cook) until thickened.
Slowly stir in evaporated milk until heated.
Remove from heat and stir in butter and cayenne pepper until smooth.
Assemble each serving in the following order: waffle, Canadian bacon and poached egg.
Top each with sauce and serve immediately.
