- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 8
Ingredients
- Eggs Benedict on Polenta Rounds:
- 8 slices
- ready-to-eat polenta (1/4 in/1 cm thick)
- 1 tbsp
- olive oil
- 15 mL
- 8 slices
- Black Forest ham
- 8
- eggs
- 1 tbsp
- chopped chives
- 15 mL
- Yogurt Hollandaise:
- 4
- egg yolks
- 1 cup
- plain 2% yogurt
- 250 mL
- 2 tbsp
- lemon juice
- 30 mL
- 1 tbsp
- Dijon mustard
- 15 mL
- 1/4 tsp
- salt
- 1 mL
- pinch cayenne pepper
Directions
Step 1
Brush both sides of each polenta round with olive oil. Place on lightly greased baking sheet and bake at 425°F (220°C) for 12 to 15 min. or until golden, flipping halfway through baking.
Step 2
Add eggs to a large saucepan of simmering water and cook for 6 to 8 min. Meanwhile, top polenta rounds with a slice of ham. Peel soft cooked eggs and arrange on ham.
Step 3
Meanwhile, whisk egg yolks, yogourt, lemon juice, Dijon mustard, salt and cayenne until blended. Pour hollandaise into a double boiler and cook over simmering water, whisking constantly, for 10 to 15 min. until mixture thickens. Spoon Yogourt Hollandaise over eggs and garnish with chives.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per Serving (1/8 of the recipe):
- Calories:
- 270
- Fat:
- 11 g
- Saturated Fat:
- 3 g
- Carbs:
- 27 g
- Fibre:
- 3 g
- Sugar:
- 2 g
- Cholesterol:
- 315 mg
- Protein:
- 15 g
- Sodium:
- 400 mg
