Eggs Benedict with Roasted Peppers

Eggs Benedict with Roasted Peppers
Servings: 4 Prep 10 mins Cook 12 mins Broil 3 mins Microwave 2 mins


  • 2 tablespoons white vinegar
  • 1 9 ounce package Knorr hollandaise sauce mix
  • 1 cup skim milk
  • 2 tablespoons unsalted butter
  • 8 slices turkey bacon (such as Butterball Thin & Crispy)
  • 8 large eggs
  • 4 100-calorie English muffins, split
  • 1 12 ounce jar roasted red peppers, drained
  • Cracked black pepper

Make It

1. Heat oven to broil. Pour water into a shallow saute pan to measure 1 inch deep. Add vinegar and bring to a simmer.

2. In small saucepan, combine hollandaise mix, milk and butter. Cook, whisking over medium heat until thickened, 3 to 4 minutes. Remove from heat and cover.

3. Line a microwave-safe plate with paper towels. Add 4 slices of the turkey bacon and cover with a second layer of towels. Repeat layering. Microwave 2 minutes. Keep warm.

4. Meanwhile, crack an egg into a small bowl; slip egg into simmering water. Repeat with 3 more eggs. Cook 4 minutes, or until desired doneness. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the 4 remaining eggs.

5. Toast muffins under broiler for 3 minutes and then put both halves on a plate. Top muffin half with 1 slice of bacon, halved, a piece of roasted pepper, 1 egg and a spoonful of hollandaise sauce (refrigerate remaining sauce). Season with black pepper and serve.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 341, Fat, total (g): 16, chol. (mg): 446, sat. fat (g): 5, carb. (g): 32, fiber (g): 6, pro. (g): 21, sodium (mg): 827, Percent Daily Values are based on a 2,000 calorie diet.