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Prep Time
10 mins
Total Time
30 mins
Serves
8

Ingredients

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

Method

Step 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.
Step 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.
Step 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.

Nutritional Facts Per Serving

Nutrition Description:
Per Serving (1/8 of the recipe):
Calories:
270
Fat:
11 g
Saturated Fat:
3 g
Carbs:
27 g
Fibre:
3 g
Sugar:
2 g
Cholesterol:
315 mg
Protein:
15 g
Sodium:
400 mg