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

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