Product Recall:Various Brands of Vegetable Products

Eggs Benedict on Polenta Rounds with Yogourt Hollandaise

Prep time: 10min
Total time: 30min
Serves: 8
Eggs Benedict on Polenta Rounds:
8 slices
ready-to-eat polenta (1/4 in/1 cm thick)
1 tbsp
Olive oil
15 mL
8 slices
Black Forest ham
8
eggs
1 tbsp
chopped chives
15 mL
Yogurt Hollandaise:
4
egg yolks
1 cup
plain 2% yogurt
250 mL
2 tbsp
lemon juice
30 mL
1 tbsp
Dijon mustard
15 mL
1/4 tsp
salt
1 mL
Pinch cayenne pepper
Per Serving (1/8 of the recipe):
calories
270
fat
11 g
saturated fat
3.5 g
carbs
27 g
sugar
2 g
protein
15 g
cholestrol
315 mg
fibre
3 g
sodium
400 mg

Directions

  1. Brush both sides of each polenta round with olive oil. Place on lightly greased baking sheet and bake at 425°F (220°C) for 12 to 15 min. or until golden, flipping halfway through baking.

  2. Add eggs to a large saucepan of simmering water and cook for 6 to 8 min. Meanwhile, top polenta rounds with a slice of ham. Peel soft cooked eggs and arrange on ham.

  3. Meanwhile, whisk egg yolks, yogourt, lemon juice, Dijon mustard, salt and cayenne until blended. Pour hollandaise into a double boiler and cook over simmering water, whisking constantly, for 10 to 15 min. until mixture thickens. Spoon Yogourt Hollandaise over eggs and garnish with chives.