Breakfast & Brunch

Eggs Benedict

Prep Time: 5 min  |  Cook Time: 10 min  |  Servings: 2  |  Calories: 791
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Eggs Benedict
Prep Time
5 min
Cook Time
10 min

These beautiful sandwiches are nothing short of a masterpiece. They combine buttery toasted English muffins, Sargento® Sliced Baby Swiss Cheese, smoky Canadian bacon, asparagus spears and a perfectly poached egg and Hollandaise sauce on top for that classic eggs Benedict flavor.

  • 2 egg yolks
  • Juice of 1/2 lemon
  • 1/2 cup clarified butter*
  • Pinch of salt
  • 4 thin slices Canadian bacon
  • 2 sourdough English muffins, split
  • 1 Tbsp. butter, melted
  • 2 slices Sargento® Sliced Baby Swiss Cheese
  • 2 eggs, poached*
  • 4 spears asparagus, blanched
  • Dash paprika
  1. Preheat panini grill to high.
  2. Prepare Hollandaise sauce: In the top of a double boiler, whisk eggs. Gradually whisk in lemon juice. Place over simmering water (do not let boil). Add butter, 2 tablespoons at a time, whisking until smooth. Add salt and cook, whisking constantly, until thickened, about 5 minutes.
  3. Arrange bacon on bottom grill plate; close the top plate and cook until heated, 1-2 minutes. Remove and set aside. Wipe grill plates clean.
  4. Place muffins on a work surface and brush both the cut and crust sides with butter. Place in grill; close the top plate and cook until golden brown, 3 to 4 minutes. Remove from grill and place bottom halves on two plates. Layer each with bacon, cheese, egg and asparagus. Drizzle with Hollandaise and sprinkle with paprika. Serve with top halves immediately.

Serving Size 2

Calories 791

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 67.50g 110%
Sat. Fat 39.60g 204%
Mono Unsat. Fat 19.00g
Poly Unsat. Fat 3.80g
Cholesterol 525mg 185%
Sodium 719mg 65%
Total Carbohydrate 29g 10%
Dietary Fiber 2g 8%
Sugars 0g
Protein 19g
Vitamin A 612RE
Vitamin C 10mg 17%
Calcium 311mg 32%
Iron 3mg 22%