Breakfasts
Classic Eggs Benedict
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Recipe submitted by DaVita renal dietitian Dena from Texas.
Portions: 4
Serving size: 1/4 recipe
Ingredients
- two 2-ounce slices of low-sodium Canadian bacon
- 3 cups water (divided use)
- 2 English muffins (choose brand lowest in sodium)
- 1 tablespoon vinegar
- 4 eggs
- 1/2 cup unsalted butter or margarine
- 3 egg yolks
- dash of cayenne pepper
- dash of paprika
- 1 tablespoon lemon juice
- low-potassium fruit for garnish if desired
Preparation
- De-mineralize the Canadian bacon by placing in 2 cups of boiling water for 5 minutes.
- Remove with slotted spoon and set on top of several paper towels to absorb the moisture. Slice English muffins in half and toast them.
- Cut Canadian bacon in half and place on top of each toasted muffin half.
- Combine vinegar with approximately one cup water in a large skillet. Bring to a boil; reduce heat.
- Break eggs one at a time and slip into the water to poach the eggs. Cover and simmer for 3 to 5 minutes or until eggs are at desired doneness.
- Remove eggs with slotted spoon and place on top of bacon and English muffin; cover and keep warm.
- Melt butter.
- Beat egg yolks over very light heat.
- Quickly add in melted butter, paprika and cayenne pepper.
- Beat in lemon juice until thick.
- Remove from heat and pour on top of English muffins.
- Garnish with fresh pineapple slices, strawberries and/or blueberries if desired.
Nutrients per serving
- Calories: 416
- Protein: 16 g
- Carbohydrates: 14 g
- Fat: 35 g
- Cholesterol: 447 mg
- Sodium: 346 mg
- Potassium: 174 mg
- Phosphorus: 214 mg
- Calcium: 105 mg
- Fiber: 1.05 g
Renal and Renal Diabetic Food Choices
- 2 meat
- 1 starch
- 5 fat
Carbohydrate Choices
- 1
Helpful Hints
- De-mineralizing the Canadian bacon should remove up to 50% of the phosphorus and up to 80% of the sodium and potassium. If this step is skipped, the sodium content is too high for a kidney diet.


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