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Eggs Benedict

10min.chef's picture
  Eggs 6
  Canadian bacon/Boneless cooked ham 1⁄2 Pound, sliced 1/8 to 1/4 inch thick
  English muffins 3 , halved
  Hollandaise sauce 4 Tablespoon

Poach eggs or, if poached the day before, reheat in a bowl of very hot tap water for 5 to 10 minutes.
In a wide frying pan over medium heat, cook bacon until lightly browned on both sides and heated through.
Toast muffin halves and reheat hollandaise sauce as directed
To serve, place 1 or 2 muffin halves on each plate.
Cover each half with bacon.
Lift eggs from hot water, drain well, and place 1 egg on each bacon-topped muffin.
Spoon about 2 tablespoons hollandaise over each egg.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1291 Calories from Fat 520

% Daily Value*

Total Fat 58 g89.2%

Saturated Fat 14 g70.1%

Trans Fat 0 g

Cholesterol 1380 mg460%

Sodium 3492 mg145.5%

Total Carbohydrates 100 g33.4%

Dietary Fiber 9.2 g37%

Sugars 8.7 g

Protein 95 g189.9%

Vitamin A 29.3% Vitamin C 5.3%

Calcium 53% Iron 73.9%

*Based on a 2000 Calorie diet

Eggs Benedict Recipe