CHICKEN POACHED EGGS WITH PESTO BENEDICT

Made With:

Bases, Broths & Stocks

Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness - Chicken Broth is full of rich chicken flavor but has 1/3 less sodium than our regular broth and is 100% fat free.•This soup is part of our Wellness Collection.

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Tip

Serve with fresh fruit.

Nutrition Facts
Serving Size
1 SERVING (2 EGGS AND SAUCE OVER ENGLISH MUFFIN)
Amount Per Serving
Calories 495
% Daily Value
Total Fat 21.4g
33%
Saturated Fat 9.3g
47%
Cholesterol 432mg
144%
Sodium 1271mg
53%
Total Carbohydrate 35.7g
12%
Dietary Fiber 2.2g
9%
Protein 38.5g
77%
Vitamin A 26%
Vitamin C 16%
Calcium 30%
Iron 27%
Total Time

100 min.

Serving & Size

1 SERVING (2 EGGS AND SAUCE OVER ENGLISH MUFFIN)

Yields

Try our delicious Chicken Poached Eggs with Pesto Benedict made with Swanson® Natural Goodness® Chicken Broth.  Poached eggs, tomato, Canadian bacon, and basil pesto layered inside an English muffin makes for delicious breakfast that works on any menu.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (2 EGGS AND SAUCE OVER ENGLISH MUFFIN)
Amount Per Serving
Calories 495
% Daily Value
Total Fat 21.4g
33%
Saturated Fat 9.3g
47%
Cholesterol 432mg
144%
Sodium 1271mg
53%
Total Carbohydrate 35.7g
12%
Dietary Fiber 2.2g
9%
Protein 38.5g
77%
Vitamin A 26%
Vitamin C 16%
Calcium 30%
Iron 27%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Bases, Broths & Stocks

Swanson® Natural Goodness® Chicken Broth

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Weight Measure
Swanson® Natural Goodness® Chicken Broth 26 oz.
water qt.
egg, large 24  ea.
To Make Poached Eggs
1. In a shallow sauté pan heat Chicken Broth and water to a simmer. Add eggs, 1 at a time, moving with 2 spoons to keep eggs in tact. (Poach 6 eggs at a time). Cook 2-3 minutes or until just tender but soft.
2. Remove eggs from poaching liquid and drain.
3. Strain poaching liquid and reserve for Pesto Cream Sauce.
CCP: Hold at 140° F or higher for service.
Weight Measure
unsalted butter 0 1/4  cups
all-purpose flour 0 33/100  cups
water, strained poaching liquid, heated qt.
half and half cups
basil pesto tbsp.
Parmesan cheese, grated 4 oz. cups
To Make Pesto Cream Sauce
1. In a sauce pan heat butter. Whisk in flour and cook on medium heat 3-4 minutes. Add strained poaching liquid in a slow steady stream whisk well between additions. Bring sauce to a boil. Reduce to simmer and cook 3-4 minutes.
2. Add cream, pesto and cheese and mix well. Hold sauce until ready to use as directed.
CCP: Hold at 140° F or higher for service.
Weight Measure
English muffin, split, toasted 22 oz. 12  ea.
Canadian bacon, grilled, 1 oz slice(s) 24 oz. 24  ea.
tomato slice, thick 25 oz. 24  ea.
3. For each serving: Place 2 English muffins halves on a serving plate. Top each muffin with 1 slice Canadian bacon, 1 slice tomato and 1 poached egg. Nape with about 2 ounces Pesto Cream Sauce over muffins.
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