Comida Kraft
Recipe Box

Easy Ham & Eggs Benedict

Easy Ham & Eggs Benedict is rated 4.0 out of 5 by 21.
Prep Time
15
min.
Total Time
15
min.
Servings

4 servings

Eggs Benedict made simple, with a shortcut sauce that's ready in 15. Whip this up and spend less time in the kitchen and more time enjoying with your crew.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Cook yogurt, mayo and mustard in saucepan on low heat 5 min. or until heated through, stirring constantly.
  • Top muffin halves with ham, eggs and sauce.

Keeping it Safe

Always serve egg-based dishes, like eggs Benedict, immediately after cooking to prevent bacterial growth.

How to Poach Eggs

Fill large skillet with 1 inch of water; bring to boil. Reduce heat to keep water gently simmering. Break eggs, 1 at a time, into a cup. Holding cup close to water's surface, gently slip eggs into water. Cover and cook 5 min. or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs from skillet with slotted spoon. Drain in spoon or on paper towels. Trim any rough edges, if desired.

Use Your Microwave

Mix sauce ingredients in microwaveable cup or bowl. Microwave on HIGH 1 to 2 min. or until heated through, stirring after each minute.

Servings

  • 4 servings

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1 Starch
  • 2 Meat (L)
  • 1 Fat

Nutrition Bonus

Help your friends and family eat right with this tasty variation of the classic Eggs Benedict.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 210
Total fat 10g
Saturated fat 2.5g
Cholesterol 200mg
Sodium 720mg
Carbohydrate 16g
Dietary fiber 1g
Sugars 2g
Protein 14g
% Daily Value
Vitamin A 6 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I've made the "real" stuff and this is so comparable, that when you consider the health benefits, I... I've made the "real" stuff and this is so comparable, that when you consider the health benefits, I can't see why anyone would ever make it the "fat" way again. I changed it a bit by adding about 10 drops of lemon juice and using whole wheat english muffins. Marvelous!
Date published: 2005-01-18
Rated 5 out of 5 by from AWESOME! AWESOME! Doing the Weight Watchers program and this was well worth it. I am a BIG FAN of regular Eggs Benedict and this was an awesome subsitute! The husband exclaimed,"It's a keeper, babe!." You will NOT be disappointed!
Date published: 2005-06-05
Rated 5 out of 5 by from This was banging. This was banging. It was so easy. I goofed and it still came out great. I had too much water. It tasted like someone who knows how to cook made it. All ingredients cost less than $13. Enjoy
Date published: 2006-11-16
Rated 3 out of 5 by from I have never poached eggs before and it was very easy. I have never poached eggs before and it was very easy. I think it would be good with regular scrambled eggs too. I added a little paprika on top for looks! Very good!
Date published: 2007-04-16
Rated 4 out of 5 by from Great sauce added some lemon juice and used dijon mustard. Great sauce added some lemon juice and used dijon mustard. I made a second batch and used fresh tarragon and made bernaise sauce.Patrick
Date published: 2011-05-01
Rated 3 out of 5 by from Just made this for brunch! Just made this for brunch! It was pretty good. I might have put in a little too much mustard in the sauce but it was super easy to make.
Date published: 2008-10-26
Rated 4 out of 5 by from Used just the sauce recipe but family loved it. Used just the sauce recipe but family loved it. Was better then making the sauce from the packet. Will use again.
Date published: 2005-10-03
Rated 4 out of 5 by from The hollandaise sauce was a little mustardy so all I would do is cut back on the mustard and it... The hollandaise sauce was a little mustardy so all I would do is cut back on the mustard and it would be perfect.
Date published: 2010-12-14
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