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Vegetable Eggs Benedict

4 servings

What You Need

4 KRAFT Singles, torn
3 Tbsp. milk
1 tsp. GREY POUPON Dijon Mustard
4 eggs
1/4 cup water
2 English muffins, split, toasted
8 slices OSCAR MAYER Deli Fresh Smoked Ham
1 cup tightly packed baby spinach leaves, stems removed
1 green onion, sliced
1/2 cup chopped seeded tomatoes


Serving Size 1 serving
Amount per Serving
Calories 240kcal 240kcal
Fat Cal 0
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 215mg
Sodium 650mg
Total Carbohydrates 17g
Dietary Fibers 1g
Sugars 3g
Protein 16g
Vitamin A 50% • Vitamin C 8% • Calcium 15% • Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Vegetable Eggs Benedict

Make It

Microwave Singles and milk in microwaveable bowl on HIGH 50 sec. or until blended, stirring every 30 sec. Stir in mustard.
Heat heavy medium skillet sprayed with cooking spray on medium heat. Add eggs, 1 at a time, allowing space between eggs. Pour water around eggs; cover. Bring just to gentle boil; simmer 2 min. or until whites are completely set and yolks are cooked to desired doneness.
Cover muffin halves with ham, spinach and eggs; top with sauce, onions and tomatoes.
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