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Eggs Benedict

Eggs BenedictReady in less than 30 minutes, this take on the classic eggs Benedict recipe gets some extra tangy taste sensations from mustard, dill and lemon juice in the savory sauce.

Recipe Ingredients:

1 (7.6-ounce) can NESTLÉ Media Crema
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
1 teaspoon finely chopped fresh dill
Nonstick cooking spray
6 large eggs
1 1/2 teaspoons water
6 slices whole wheat bread, toasted*
6 slices smoked ham
Fresh dill for garnish

Cooking Directions:

  1. Combine media crema, mustard, lemon juice and bouillon in small saucepan. Heat over low heat for 1 to 2 minutes or until hot (do not boil). Add 1 teaspoon dill; set aside.
  2. Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat; crack eggs into skillet, being careful not to break yolks. Reduce heat to low; when egg white is set and edges are cooked, add water. Cover skillet and cook until done the way you like.
  3. Top each toast with 1 slice ham and 1 cooked egg; top with Media Crema sauce. Garnish with dill.

Makes 6 servings.

*Or use the traditional split and toasted English muffins.

Recipe and photograph are the property of Nestlé® and, used with permission.