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Creamy Pesto ‘n Bacon Eggs Benedict

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 4 servings.
One of my favorite brunch dishes is eggs Benedict. While I adore the traditional version, I also have fun using other flavors. This is my Italian take using a semi-homemade creamy pesto sauce.—Jenn Tidwell, Fair Oaks, California

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 cup 2% milk
  • 1 cup grated Parmesan cheese
  • 3 tablespoons prepared pesto
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 4 large eggs
  • 2 onion bagels, split and toasted
  • 8 cooked bacon strips

Directions

  • 1. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Stir in cheese, pesto, nutmeg and pepper. Keep warm.
  • 2. Place 2-3 in. water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with remaining eggs.
  • 3. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water.
  • 4. Top each bagel half with 2 slices of bacon, 1 poached egg and sauce. Serve immediately.

Nutrition Facts

1 serving: 537 calories, 30g fat (13g saturated fat), 246mg cholesterol, 1255mg sodium, 38g carbohydrate (8g sugars, 1g fiber), 28g protein.

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