Breakfast
Eggs Benedict
Makes 2 servings
Eggs Benedict
Makes 2 servings
A brunch staple, this classic dish is a crowd-pleaser.
Nutritional information per serving: Calories 509 (74% from fat)
carb. 16g
pro. 17g
fat 41g
sat. fat 23g chol. 2464mg
sod. 1088mg
calc. 83mg
fiber 1g
carb. 16g
pro. 17g
fat 41g
sat. fat 23g chol. 2464mg
sod. 1088mg
calc. 83mg
fiber 1g
Ingredients
- 2slices Canadian bacon
- 1teaspoon white vinegar, divided
- ⅔cup water, divided
- 2large eggs
- 1English muffin, split and toasted
- ½cup Hollandaise Sauce (recipe follows)
Preparation
- Function: Microwave
- 1. Put the Canadian bacon slices on a microwave-safe plate lined
with a paper towel. Cover the bacon with paper towels and place
in the Cuisinart® 3-in-1 Microwave AirFryer Plus.
2. Select Microwave, set the time for 2 minutes 30 seconds and power
level to High (10P), and then press Start. The bacon should be
slightly crisped. Add time if necessary. Reserve.
3. Prepare the eggs for poaching. Put half of the vinegar and half
of the water into separate custard cups. Break an egg into each cup
and gently prick the yolks with a toothpick. Cover the cups
with plastic wrap and place in the oven.
4. Select Microwave, set the time for 1 minute 30 seconds and power
level to High (10P), and then press Start. Add 30 seconds should
the egg whites not be completely set.
5. Put the English muffin halves on two separate plates. Top each with
a slice of the bacon, an egg, and some of the Hollandaise Sauce.
