Eggs Benedict
by roxyltigol
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INGREDIENTS
INSTRUCTIONS
Steam spinach until wilted and drain. Boil water and add 1 tsp salt and 1 tsp white vinegar. Lower heat to simmer. Using spoon swirl water. Crack an egg into the center of the swirl. Remove from heat and cover for 5 minutes. Lift the egg out of the water and serve over steamed spinach. Top with hollandaise sauce.
Hollandaise Sauce:
Blend egg yolk, lemon juice cayenne, and salt in blender. Melt butter.?While blender is running, slowly pour butter into mixture and blend until creamy.Â
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (351g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 349 | ||
| Calories from Fat: 252 (72%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 27.9g | 37 % | |
| Saturated Fat 16.8g | 84 % | |
| Monounsaturated Fat 7.6g | ||
| Polyunsanturated Fat 1.5g | ||
| Cholesterol 175.7mg | 54 % | |
| Sodium 472.9mg | 16 % | |
| Potassium 760mg | 20 % | |
| Total Carbohydrate 15.7g | 5 % | |
| Dietary Fiber 2g | 8 % | |
| Sugars, other 13.7g | ||
| Protein 11.7g | 17 % | |
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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. |
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Calories per serving: 349
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