Try this Easy Egg and Tomato Benedict recipe, or contribute your own.
Suggest a better descriptionHold tomatoes at room temperature until fully ripe.Cut each tomato into 4 slices;set aside.In a small saucepan,combine mayonnaise,milk,lemon juice,basil and black pepper;heat until hot;keep warm.On each English muffin half arrange a tomato slice;sprinkle lightly with salt,top with a poached egg;cover with mayonnaise sauce.Serve two for each portion.Garnish with parsley if desired.Serves 4.
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 235 | ||
Calories from Fat: 178 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.8g | 26 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 15.6mg | 5 % | |
Sodium 420.2mg | 14 % | |
Potassium 29mg | 1 % | |
Total Carbohydrate 15.2g | 4 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 14.9g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 235
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