Try this Eggs Benedict Over Arugula recipe, or contribute your own.
Suggest a better descriptionHeat skillet on medium high and add 1TBL olive oil. Add ham in even layer. Flip over when ham starts to brown around the edge. Meanwhile, heat water in wide saucepan. When at a simmer gently add eggs (being careful not to break the yolks). Turn heat to low and cover with lid.
Cook for 3 minutes or until whites have cooked through but yolks are still soft. Remove eggs from water.
To plate, toss arugula with lemon juice and olive oil and salt and pepper. Put 1 cup arugula on each plate top with crispy ham, poached egg and hollandaise sauce.
Hollandaise sauce:
Fill a blender with boiling water and cover with the lid. Let it sit for 10 minutes.
Thoroughly dry the blender, then blend the egg yolks and lemon juice. With the blender on low, slowly pour in the hot coconut oil in a steady stream. Season with salt and paprika, then pulse a few times to combine. Serve immediately!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (363g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 311 | ||
Calories from Fat: 260 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.9g | 39 % | |
Saturated Fat 10.5g | 53 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 303mg | 93 % | |
Sodium 684.1mg | 24 % | |
Potassium 218.5mg | 6 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.3g | ||
Protein 10.9g | 16 % | |
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: 311
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