GERMAN BENEDICT

German Benedict

4 slices (1 oz. each) Smoked turkey or Black Forest ham, cut in half

2 large slices rye bread, toasted and cut in half

2 teaspoons prepared stone-ground mustard

1/2 cup shredded sharp Cheddar cheese

1/2 cup creamy Alfredo or other white pasta sauce

4 OHIO eggs

Place two halves of smoked turkey or ham on each half-slice of bread.In a small saucepan, stir together the mustard, cheese and sauce.Cook over low heat, stirring constantly until thoroughly heated.Set aside and keep warm.

In a 12-inch skillet, bring 2-3 inches of water to boiling.Reduce heat to keep water gently simmering.Break cold eggs, 1 at a time, into a custard cup or saucer.Holding dish close to water’s surface, slip eggs 1 by 1 into water.Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes.With slotted spoon, lift out eggs.Drain in spoon or paper towels.Trim any rough edges, if desired.Place eggs on turkey or ham.Spoon about 2 tablespoons sauce over each egg.Garnish with a spring of rosemary or parsley, if desired.Serve immediately.

Calories: 274

Protein: 18 grams

Fat: 16 grams

Carbohydrates: 13 grams