Traditional Eggs Benedict


4 poached eggs
2 English muffins
4 slices cooked pea meal bacon or grilled ham slices

Cut English muffins in half and lightly toast. Top each toasted English muffin half with cooked pea meal bacon or grilled ham slice, then with a poached egg and about ¼ cup (75 mL) warm Hollandaise sauce.

Blender Hollandaise Sauce
½ cup (125 mL) butter
3 egg yolks
1 tbsp (15 mL) lemon juice
Dash salt
Dash cayenne pepper

Melt butter until bubbly but not brown. Remove from heat. Place egg yolks, lemon juice, salt and cayenne in blender on HIGH. After 3 seconds, remove lid and add butter in a slow steady stream and blend for another 45 seconds or until thick and smooth.

Makes 1 cup (250 mL).

Nutrients per serving:

Calories: 912.4
Carbohydrate: 25.9 g
Protein: 29.1 g
Fat: 78.1 g