Eggs Benedict Omelette Roll with Hollandaise Sauce Recipe

Name: Eggs Benedict Omelette Roll with Hollandaise Sauce
Prep time: 25 min
Total time: 41 min
Yield: 8 servings, 1/8 recipe (234 g) each
Ingredients: 8 eggs; 1 cup milk; 1/3 cup flour; 1/4 cup each chopped fresh parsley and chives; 1-1/2 cups Cracker Barrel Shredded Mozza-Cheddar Cheese; 300 g thinly sliced deli ham; 1/2 cup Miracle Whip Calorie-Wise Spread; 1/2 cup plain low fat yogurt; 1 tsp. Heinz Yellow Mustard; 1 tsp. lemon juice; 8 whole wheat English muffin s, split

Ingredients

8 eggs
1 cup milk
1/3 cup flour
1/4 cup each chopped fresh parsley and chives
1-1/2 cups Cracker Barrel Shredded Mozza-Cheddar Cheese
300 g thinly sliced deli ham
1/2 cup Miracle Whip Calorie-Wise Spread
1/2 cup plain low fat yogurt
1 tsp. Heinz Yellow Mustard
1 tsp. lemon juice
8 whole wheat English muffin s, split

PREP TIME 25m	TOTAL TIME 41m
YIELD 8 servings, 1/8 recipe (234 g) each

Instructions

1. Line 15x10x1-inch pan with parchment paper, with ends extending over short sides of pan; spray with cooking spray. Whisk eggs, milk, flour and herbs until blended; pour into prepared pan.
2. Bake 14 to 16 min. or until edges are almost set. Top with 1/2 cup cheese, ham and remaining cheese. Bake 2 to 4 min. or until cheese is melted. Meanwhile, mix all remaining ingredients except English muffins in microwaveable bowl until blended. Microwave on HIGH 1-1/2 min. or until heated through, stirring every 30 sec. Meanwhile, toast muffin halves.
3. Roll up omelette immediately after removing from oven, starting at one short end and peeling off paper as omelette is rolled. Place, seam side down, on platter; cut into 8 slices. Drizzle with sauce. Serve with muffins.

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