75th St. & 126th St. Medical Centers
Doctors Weight Control & Wellness Centers

  • Open 7 days a week with late hours
  • No appointment necessary
  • Onsite x-ray, lab, and pharmacy
  • Serving the community for over 17 years
  • Maryland-licensed physicians
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Weight Control

Recipes

Eggs Benedict with Turkey and Asparagus

Eggs Benedict with Turkey and Asparagus

Ingredients:

  • Hollandaise Sauce
    • 3 egg yolks
    • 1 tbsp margarine
    • 1 tbsp "I cant believe it's not butter"
    • 1.5 tsp lemon juice
    • Salt and pepper
    • Dash of paprika
  • Eggs Benedict
    • 8 slices of turkey
    • Asparagus, cut
    • Tomato slices
    • 4 english muffins, split
    • 2 tbsp white vinegar
    • 8 eggs
    • Salt and pepper to taste
    • Hollandaise sauce, recipe above
    • Fresh chopped parsley for garnish
    • Dash of paprika over eggs

Directions:

  • Hollandaise Sauce
    1. Vigorously wisk the egg yolks and lemon, salt, pepper, paprika in a stainless steel bowl.
    2. Place bowl in a sauce pan with simmering water. The bowl should not touch the bottom of the pan (or use a double boiler).
    3. Melt butter and butter substitute into a pan. Pour and wisk butter into egg mixture. Continue to wisk till it thickens and get warm.
  • Eggs Benedict
    1. Fill a 10-inch nonstick skillet half full of water.
    2. Add white vinegar to the cooking water. This will make the egg white cook faster so it doe not spread. Bring to a slow boil.
    3. Gently break 1 of the eggs into the water, taking care not to break the yolk. Repeat with remaining eggs.
    4. Reduce the heat to a gentle simmer. Cook 3.5 minutes until the egg white is set and yolk remains soft.
    5. Remove with a slotted spoon, allowing the egg to drain.
    6. Grill leftover turkey, asparagus and tomatoe slices. Assemble toasted english muffin, then asparagus, turkey, tomato slice, and poached egg. Add a teaspoon of hollandaise sauce.

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