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Breakfast/brunch

Florentine Eggs Benedict

Florentine Eggs Benedict recipe
photo by:kraft
time
prep:
20 min
total:
20 min
servings
total:
4 servings
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What You Need

1/2
cup  (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1
Tbsp.  milk
1/2
tsp.  zest and 1 Tbsp. juice from 1 lemon
1/4
tsp.  each black pepper and garlic powder
2
 English muffins, split, toasted
4
slices  cooked OSCAR MAYER Bacon, broken in half
1
 tomato, cut into 4 slices
1
cup  tightly packed baby spinach leaves
4
 eggs, poached

Make It

MICROWAVE cream cheese spread, milk, lemon zest, juice, pepper and garlic powder in microwaveable bowl on HIGH 20 sec.; stir.

TOP muffin halves with bacon, tomatoes, spinach and eggs.

SERVE topped with cream cheese sauce.

Kraft Kitchens Tips

Serving Suggestion
Serve with your favorite fresh fruit.
Substitute
Prepare using fried eggs.
How to Poach Eggs
Carefully slide eggs into gently simmering water in skillet; cook 3 to 5 min. or until whites are completely set but yolks are still runny. Remove with slotted spoon. For best results, avoid precooking and reheating poached eggs.
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RecipeDetail
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