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Eggs Benedict with Roasted Peppers

Eggs Benedict with Roasted Peppers

Nutrition Facts
  • cal. (kcal) 341
  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 12 mins
  • Broil: 3 mins
  • Microwave: 2 mins
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by 6 people
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Ingredients

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  • 2 tablespoons white vinegar
  • 1 9 - ounce package Knorr hollandaise sauce mix
  • 1 cup skim milk
  • 2 tablespoons unsalted butter
  • 8 slices turkey bacon (such as Butterball Thin & Crispy)
  • 8 large eggs
  • 4 100-calorie English muffins, split
  • 1 12 - ounce jar roasted red peppers, drained
  • Cracked black pepper

Directions

  1. Heat oven to broil. Pour water into a shallow saute pan to measure 1 inch deep. Add vinegar and bring to a simmer.
  2. In small saucepan, combine hollandaise mix, milk and butter. Cook, whisking over medium heat until thickened, 3 to 4 minutes. Remove from heat and cover.
  3. Line a microwave-safe plate with paper towels. Add 4 slices of the turkey bacon and cover with a second layer of towels. Repeat layering. Microwave 2 minutes. Keep warm.
  4. Meanwhile, crack an egg into a small bowl; slip egg into simmering water. Repeat with 3 more eggs. Cook 4 minutes, or until desired doneness. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the 4 remaining eggs.
  5. Toast muffins under broiler for 3 minutes and then put both halves on a plate. Top muffin half with 1 slice of bacon, halved, a piece of roasted pepper, 1 egg and a spoonful of hollandaise sauce (refrigerate remaining sauce). Season with black pepper and serve.

Nutrition Information for Eggs Benedict with Roasted Peppers

Servings Per Recipe: 4
PER SERVING: 341 cal., 16 g total fat (5 g sat. fat), 446 mg chol., 827 mg sodium, 32 g carb. (6 g fiber), 21 g pro.

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