Ready 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.
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
- 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.
- 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.
- 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 Meals.com, used with permission.