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Eggs Benedict

The hearty serving size and traditional, decadent flavor of Eggs Benedict will have your dining companion running to the table, promises Gilda Lester of Millsboro, Delaware.

2 ServingsPrep/Total Time: 30 min.

Ingredients

1/3 cup grated Romano cheese
1/3 cup mayonnaise
1 garlic clove, minced
2 English muffins, split and toasted
1 tablespoon white vinegar
4 eggs
1/4 cup sliced fresh mushrooms
1 shallot, minced
1-1/2 teaspoons olive oil
1/2 cup heavy whipping cream
2-1/4 teaspoons horseradish
1-1/2 teaspoons Dijon mustard
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
2 teaspoons minced chives

Directions

In a small bowl, combine the cheese, mayonnaise and garlic; spread
over each muffin half. Place on a baking sheet. Broil 4-6 in. from
the heat for 2-3 minutes or until golden brown. Set aside.
Place 2-3 in. of water in a large skillet with high sides; add
vinegar. Bring to a boil; reduce heat and simmer gently. Break cold
eggs, one at a time, into a custard cup or saucer; holding the cup
close to the surface of the water, slip each egg into water. Cook,
uncovered, until whites are completely set and yolks begin to

2 of 2

Eggs Benedict (continued)

Directions (continued)

thicken (but are not hard), about 4 minutes.
Meanwhile, in a large skillet, saute mushrooms and shallot in oil
until tender. Stir in the cream, horseradish, mustard, white pepper
and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for
3-5 minutes or until slightly thickened, stirring constantly.
With a slotted spoon, lift each egg out of the water. Top each muffin
half with an egg and 2 tablespoons sauce. Sprinkle with chives.
Serve immediately. Yield: 2 servings.

Nutrition Facts: 1 serving (prepared with reduced-fat mayonnaise) equals 758 calories, 56 g fat (23 g saturated fat), 540 mg cholesterol, 1,107 mg sodium, 38 g carbohydrate, 2 g fiber, 28 g protein.