Eggs Benedict Special
|Red peppers||2 , sliced|
|Green peppers||2 , sliced|
|Onions||2 Medium, sliced|
|English muffins||5 , split and toasted|
|For hollandaise sauce|
|French mustard||1 Teaspoon|
|Lemon juice||2 Teaspoon|
|Freshly ground black pepper||To Taste|
Dice the potatoes into 2 cm sized cubes.
Heat oil in pan, add potatoes, fry, stirring until golden brown all over; drain on kitchen paper.
Pour off excess oil, leaving about a tablespoon in pan.
Heat oil, add onions, fry until lightly browned; add pepper, cook few minutes, stirring.
Drain away excess oil.
Beat eggs with cream and oregano; add to pan with potatoes, onions, and pepper.
Stir constantly over low heat until mixture is just beginning to set.
Remove from heat lightly stir in cheese.
Serving size: Complete recipe
Calories 3282 Calories from Fat 1820
% Daily Value*
Total Fat 205 g315.6%
Saturated Fat 98.3 g491.4%
Trans Fat 0 g
Cholesterol 2934.1 mg978%
Sodium 2883.5 mg120.1%
Total Carbohydrates 229 g76.2%
Dietary Fiber 33.1 g132.5%
Sugars 47.2 g
Protein 149 g298.6%
Vitamin A 304.9% Vitamin C 998.9%
Calcium 109.7% Iron 129.3%
*Based on a 2000 Calorie diet