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Eggs Benedict

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Ingredients
  Eggs 4 Small, poached
  Canadian bacon slice 4 , cooked
  Tomato slices 4
  Hollandaise sauce 1⁄2 Cup (8 tbs)
  Paprika 1⁄4 Teaspoon
Directions

1. Poach Eggs: If you do not have an egg poacher than try this. Fill a large, deep skillet with 1 inch of water. Add 2 Tbsp white vinegar (helps hold the egg together) and a dash of salt (helps keeps the eggs from tasting like vinegar). Bring water to a simmer (do not boil). Carefully break eggs into water, cook until whites are firm. Remove with a slotted spoon. Serve immediately.
2. Place slices of tomato on top of each slice of Canadian bacon. Place poached eggs on top and pour the Hollandaise sauce over the eggs. Sprinkle with paprika. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Method: 
Poached
Ingredient: 
Egg
Interest: 
Everyday, Healthy

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 624 Calories from Fat 406

% Daily Value*

Total Fat 45 g69.4%

Saturated Fat 6.8 g34%

Trans Fat 0 g

Cholesterol 697.8 mg232.6%

Sodium 1354.1 mg56.4%

Total Carbohydrates 13 g4.4%

Dietary Fiber 1.2 g4.7%

Sugars 4.5 g

Protein 41 g82.9%

Vitamin A 38% Vitamin C 16.8%

Calcium 9.5% Iron 23.6%

*Based on a 2000 Calorie diet

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Eggs Benedict Recipe