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Farmhouse Eggs Benedict

Farmhouse Eggs Benedict

Southern Living OCTOBER 2010

  • Yield: Makes 4 servings

Ingredients

  • 1 (0.9-oz.) envelope hollandaise sauce mix
  • 1 cup 2% reduced-fat milk
  • 2 tablespoons lemon juice

Preparation

Prepare hollandaise sauce mix according to package directions, using 2% reduced-fat milk and lemon juice and omitting butter. Cut 4 Sour Cream Cornbread wedges in half lengthwise, and toast under the broiler. Top 2 toasted cornbread halves with 1 low-sodium ham slice, 1 poached egg, and 1 Tbsp. hollandaise sauce. Repeat with remaining cornbread.

Nutritional Information

Amount per serving
  • Calories: 334
  • Fat: 12.9g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 19.9g
  • Carbohydrate: 34.9g
  • Fiber: 2.6g
  • Cholesterol: 297mg
  • Iron: 3.1mg
  • Sodium: 896mg
  • Calcium: 78mg
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