To make the Hollandaise, place the egg yolks and lemon juice in a tall container/blender and blend with your hand blender until frothy and light.
Very slowly, pour in the melted butter in a thin constant stream whilst blending until the mixture is thick and pale yellow. If doing this with a hand blender, move the blended up and down whilst pouring in the butter to ensure it’s well incorporated.
When the sauce is done, season to taste.
To assemble the Eggs Benedict, top the toasted muffins with slices of gammon and the poached eggs.
Top the eggs with hollandaise and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (725g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2393 (89%)|
|Amt Per Serving||% DV|
|Total Fat 265.9g||355 %|
|Saturated Fat 124.8g||624 %|
|Monounsaturated Fat 93.8g|
|Polyunsanturated Fat 22.1g|
|Cholesterol 2373.1mg||730 %|
|Sodium 3174.3mg||109 %|
|Potassium 960.8mg||25 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 5.7g|
|Protein 73.1g||104 %|
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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: 2692
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