Directions:
- Lightly grease a large saucepan. Add water to depth of 2 inches in pan. Bring water to a boil; reduce heat, and maintain at a light simmer. Break eggs, 1 at a time, into a saucer; slip eggs, 1 at a time, into water, holding cup as close as possible to surface of water. (Cook eggs in batches to avoid overcrowding in pan.) Simmer 5 minutes or until done. Remove eggs with a slotted spoon. Trim edges, if desired.
- Stack 2 Red Pepper Cornbread halves on 12 individual serving plates; top each stack with 1 slice Canadian bacon, 1 poached egg, and about 1/4 cup Rosemary Hollandaise. Garnish, if desired. Serve immediately. Makes 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.98 Kcal (481 kJ) | ||
| Calories from fat | 61.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.88g | 11% | |
|---|---|---|---|
| Cholesterol | 199.63mg | 67% | |
| Sodium | 434.31mg | 18% | |
| Potassium | 160.65mg | 3% | |
| Total Carbs | 0.74g | 0% | |
| Protein | 12.14g | 24% | |
| Iron | 1.2mg | 7% | |
| Calcium | 30.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 156.43 Kcal (655 kJ) | ||
| Calories from fat | 84.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.36g | 11% | |
|---|---|---|---|
| Cholesterol | 271.61mg | 67% | |
| Sodium | 590.9mg | 18% | |
| Potassium | 218.57mg | 3% | |
| Total Carbs | 1g | 0% | |
| Protein | 16.52g | 24% | |
| Iron | 1.7mg | 7% | |
| Calcium | 41.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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