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Bistro Eggs Benedict
Yield : 16 servings, one topped muffin half (120 g) each
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Ingredients:
Weights Measures
Kraft Mayo Real Mayonnaise 8 oz. [225 g] 1 cup [250 mL]
Kraft Bistro Sauce 4 oz. [125 g] 1/2 cup [125 mL]
milk 2 oz. [60 g] 1/4 cup [50 mL]
lemon juice - [40 g] 4 tsp. [20 mL]
English muffins, split 1 lb. [450 g] 8 each [-]
bacon slices, cooked, drained and cut crosswise in half 4 oz. [125 g] 16 slices [-]
poached eggs 1 lb. [800 g] 16 each [-]
MIX mayonnaise, Bistro sauce, milk and lemon juice in top of double boiler placed over pan of boiling water; cook until warm, stirring occasionally. Reduce heat to low to keep sauce warm until ready to use.
FOR each serving: Toast 1 English muffin half; place on serving plate. Cover with 2 bacon pieces, 1 egg and 1-1/2 Tbsp. (20 mL) of the mayonnaise mixture.
How to Make Poached Eggs
Add small amount of white vinegar to simmering water in small shallow pan. Add egg; cook 3 min. or until egg is cooked through, occasionally stirring the water around egg.
Nutritional Info
Serving Size = 1 topped muffin half (120 g)
Calories 310
Total fat 22 g
Saturated fat 4.5 g
Cholesterol 190 mg
Sodium 490 mg
Carbohydrate 15 g
Dietary fibre 1 g
Sugars 2 g
Protein 11 g
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 10 %DV
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