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From Sheboygan, Wisconsin, Jennifer Reisinger shares a scrumptious way to jump start winter mornings. “I use the leftover Hollandaise sauce from this savory breakfast treat to dress up broccoli at night,” she adds.
Nutritional Analysis: 1 serving (prepared with reduced-fat cheese, egg substitute and reduced-fat butter) equals 280 calories, 14 g fat (8 g saturated fat), 47 mg cholesterol, 1,040 mg sodium, 21 g carbohydrate, 1 g fiber, 21 g protein.
Originally published as Eggs Benedict Cups in Cooking for 2 Winter 2006, p39
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Reviewed on Jul. 13, 2010 by stumpyiam
I had to change it up a bit because my mother-in-law was over and I don't have ramekins, so I used a muffin tin. Came out just as good, and I used regular bacon instead of Canadian. Forgot the Hollandaise sauce :) but it was still a hit with the hubby, so hopefully I will remember the sauce next time.
Reviewed on Feb. 06, 2010 by swinny
Delicious! I used egg beaters, turkey bacon, & ff cheddar cheese. For the sauce, I had some dry pesto sauce and made the sauce using what I had at home. This was very tasty!!!
Reviewed on Dec. 09, 2009 by sissymae
I don't know why people use a sauce mix for hollandaise, it is the easiest sauce to make. So, no, I won't make again, I had to change too many items.
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