Try this Eggs Benedict recipe, or contribute your own.
Suggest a better descriptionHollandaise Sauce (start when eggs go into water):
- Melt butter in microwave on 20 second increments
- Add yolks, lemon juice and salt into blender, turn on high
- with blender running, slowly pout in melted butter
- Once thick transfer to bowl.
* if sauce breaks, whisk in boiling water, few drops at a time until it comes together
Eggs:
Bring pot of water to just before boil (don't let boil happen), crack egg into a sifter or slotted spoon (this lets the loose eggs whites drain). Pour into a small bowl, pour into water. 3-4 minutes in water. if everything is not ready (sauce) Place in ice bath to stop the egg from cooking. Keep the hot water to re-heat the egg once everything is ready.
Cook the english muffins and the canadian bacon. Serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (399g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 742 | ||
Calories from Fat: 524 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.2g | 78 % | |
Saturated Fat 33.9g | 169 % | |
Monounsaturated Fat 16.7g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 551.4mg | 170 % | |
Sodium 853.1mg | 29 % | |
Potassium 496.7mg | 13 % | |
Total Carbohydrate 38.4g | 11 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 36.9g | ||
Protein 18.2g | 26 % | |
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: 742
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