Orange Eggs Benedict Recipe

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Orange Eggs Benedict
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Ingredients
14
Count
Nutrition
490
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. For the scones:.
  2. Preheat oven to 425.
  3. In a medium mixing bowl, combine the flour, baking powder, and salt. Using a pastry blender, work in the butter until the mixture is coarse crumbs. Mix in the lightly beaten egg, and then the half-and-half and orange zest.
  4. On a lightly floured surface, knead the dough until smooth, 1-2 minutes.
  5. Roll the dough out to form a square shape of approximately 5-6 inches - it should be a 3/4 inch thickness. Cut out the square into quarters; you'll have 4 square-shaped scones of approximately 2 1/2-3 inches. Place on a baking sheet, and bake in the oven on the center rack until lightly golden, 15 minutes. Remove them from the oven and allow to cool. The scones can be made the day before and kept tightly wrapped, to make assembly easier in the morning.
  6. Orange hollandaise sauce:.
  7. In a medium saucepan, bring the orange juice to a boil. Reduce the heat and let simmer for about 20 minutes. It should reduce to about 1/4 cup of syrup. Set aside.
  8. Here's where it's helpful to have a helper so that you can make the hollandaise sauce at the same time you are getting the other ingredients assembled. If you don't have anyone to help you, continue with step 11. Once your scones, bacon, and eggs are plated, it will just take a couple of minutes to come back to step 9 and finish the sauce.
  9. In another small saucepan, melt the butter over medium heat until bubbling.
  10. Place the egg yolks in a food processor and process for a few seconds. With the motor running, add the reduced orange juice and salt (if using). Then slowly add the butter in a thin stream. Process for a few more seconds, until it thickens. Serve immediately.
  11. To assemble:.
  12. Saute the Canadian bacon in a non-stick skillet until slightly crisp. Set aside on a plate.
  13. Slice the scones in half, and toast them lightly. Place 2 scone halves on each serving plate.Fill two nonstick skillets with water and bring them to a simmer. Carefully break an egg into a custard cup, and slide it into the simmering water. Repeat with the remaining eggs, one at a time. Cook over low heat for 2-3 minutes, and use a slotted spoon to transfer the eggs to a dish for a few moments for excess water to drain off.
  14. On your serving plates, top each scone half with a slice of Canadian bacon, then a poached egg. Top with the orange hollandaise sauce. Garnish with fresh mint, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 490.14 Kcal (2052 kJ)
Calories from fat 337.85 Kcal
% Daily Value*
Total Fat 37.54g 58%
Cholesterol 393.16mg 131%
Sodium 705.91mg 29%
Potassium 426.17mg 9%
Total Carbs 19.84g 7%
Sugars 4.96g 20%
Dietary Fiber 0.56g 2%
Protein 19.06g 38%
Vitamin C 32.1mg 53%
Vitamin A 0.3mg 11%
Iron 2.7mg 15%
Calcium 99.9mg 10%
Amount Per 100 g
Calories 218.81 Kcal (916 kJ)
Calories from fat 150.83 Kcal
% Daily Value*
Total Fat 16.76g 58%
Cholesterol 175.52mg 131%
Sodium 315.14mg 29%
Potassium 190.25mg 9%
Total Carbs 8.86g 7%
Sugars 2.21g 20%
Dietary Fiber 0.25g 2%
Protein 8.51g 38%
Vitamin C 14.3mg 53%
Vitamin A 0.1mg 11%
Iron 1.2mg 15%
Calcium 44.6mg 10%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.8
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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