Classic Eggs Benedict

Name: Classic Eggs Benedict
Cook time: 10 min
Yield: 4

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 4

Serving Size: 1/4 recipe

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Ingredients

4 ounces Canadian bacon, sliced
3 cups water (divided use)
2 English muffins
1 tablespoon vinegar
4 eggs
1/2 cup unsalted butter
3 egg yolks
dash of cayenne pepper
dash of paprika
1 tablespoon lemon juice

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

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.

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Renal and renal diabetic food choices

2 meat
1 starch
5 fat

Carbohydrate choices

Helpful hints

De-mineralizing the Canadian bacon should remove up to 50% of the phosphorus and up to 80% of the sodium and potassium.
Garnish with fresh pineapple slices, strawberries and/or blueberries if desired.

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Egg Stove Top

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Submitted by:

DaVita renal dietitian Dena from Texas.

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