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This recipe is easy to make, but it looks like you cooked for hours. I like to serve it with broiled grapefruit topped with brown sugar and ginger for breakfast, and a mixed green-tomato salad tossed with balsamic vinaigrette for brunch or dinner. —Nadine Mesch, Mount Healthy, OH
Nutritional Facts 1 serving equals 340 calories, 25 g fat (12 g saturated fat), 267 mg cholesterol, 533 mg sodium, 19 g carbohydrate, 2 g fiber, 12 g protein.
Originally published as Mushroom & Asparagus Eggs Benedict in
Simple & Delicious
April/May 2013, p36
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