Eggs Benedict with Roasted Peppers

Eggs Benedict with Roasted Peppers
Makes 4
Prep 10 m
Cook 12 m
Broil 3 m
Microwave 2 m



  1. 1 of 5 Heat oven to broil. Pour water into a shallow saute pan to measure 1 inch deep. Add vinegar and bring to a simmer.
  2. 2 of 5 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. 3 of 5 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. 4 of 5 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. 5 of 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: 6 g fiber, 827 mg sodium, 21 g pro., 32 g carb., 341 kcal cal., 5 g sat. fat, 16 g Fat, total, 446 mg chol.