Ham and Eggs Benedict Recipe - Recipe Center - Raley’s Family of Fine Food Stores

Happy Easter!

Recipe Theme

Celebrate Easter with some of our most delicious recipes. From ham and lamb to "what to do with all of those leftover eggs," we've got ideas that'll keep your Easter hoppy!


Ham and Eggs Benedict

Ham and Eggs Benedict
2 English muffins, toasted
4 thin slices Raley's Spiral Ham
4 eggs
3 tbsp. regular or light mayonnaise
1 tbsp. freshly squeezed orange juice
1 tbsp. Dijon mustard
Freshly ground pepper

Prep: 15 minutes, Cook: about 15 minutes total
Serves: 2 large or 4 small

1. Top muffins with ham; set aside.

2. To poach eggs, break into buttered custard cups and set in a pan filled with 2 inches of simmering water. Cover and cook for 3 to 5 minutes or until eggs are cooked as you like. Alternatively, cook in a microwave egg poacher according to package directions. Place an egg on each muffin half.

3. Whisk together mayonnaise, orange juice and mustard; warm over very low heat, but do not boil. Spoon sauce over eggs and top with pepper.

Wine Suggestion
Champagne or a mimosa
Nutritional Information:
600 calories, 24 g protein, 41 g total fat (9 g sat., 0 g trans), 32 g carbohydrate, 5 g fiber, 3 g sugar, 510 mg cholesterol, 910 mg sodium


To add your comments, please log in.


© 2015 Raley's Family of Fine Stores