Try this Eggs Benedict recipe, or contribute your own.
Suggest a better descriptionPrep: 10 min, Cook: 5 min. Heat a heavy nonstick skillet over medium high heat. Cook bacon 1-2 minutes per side or until browned and heated throughout. Top each muffin half with a slice of cooked bacon. Set aside and keep warm. Prepare sauce according to package directions. Bring a deep skillet of water with 1 tsp. vinegar to a gentle boil. Break an egg into a small bowl. Set aside. Using a spoon, vigorously swirl simmering water into a small circle to create a funnel-like effect. Gently slip egg into the swirling funnel of water. (This helps keep the egg from breaking up). Repeat process with remaining eggs and poach 3-4 minutes or until eggs reach desired doneness. Using a slotted spoon, remove eggs from water and let drain briefly. Arrange eggs over bacon. Spoon hollandaise sauce over top and serve. This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8. Posted to recipelu-digest by molony
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Serving Size: 1 Serving (2483g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3218 | ||
Calories from Fat: 1932 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 214.7g | 286 % | |
Saturated Fat 67g | 335 % | |
Monounsaturated Fat 83.4g | ||
Polyunsanturated Fat 28.7g | ||
Cholesterol 8574mg | 2638 % | |
Sodium 6012.5mg | 207 % | |
Potassium 3464.3mg | 91 % | |
Total Carbohydrate 19.2g | 6 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 19.2g | ||
Protein 298.7g | 427 % | |
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: 3218
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