Try this Eggs Benedict recipe, or contribute your own.
Suggest a better descriptionAdapted from "The Southern Living Cookbook." Oxmoor House; 1987.
Spread cut sides of muffins with butter. Broil until lightly browned. Place a slice of Canadian bacon on each muffin half; top with poached egg, and cover with Hollandaise Sauce.
Orange Hollandaise: From "The New Basics" by Julee Rosso and Sheila Lukins. Workman; 1989. Place the orange juice in a saucepan and bring it to a boil. Reduce the heat and simmer until it is thick and syrupy, 10-12 minutes. You should have 1/4 cup syrup. Set it aside. In another saucepan, melt the butter in a thin stream. Process a few more seconds, until thick. Serve immediately. Makes 2 cups; serves 4. From Tuscon area newspapers, 1994, 3rd quarter
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Serving Size: 1 Serving (310g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 785 | ||
Calories from Fat: 549 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61g | 81 % | |
Saturated Fat 33.7g | 168 % | |
Monounsaturated Fat 17.7g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 572.6mg | 176 % | |
Sodium 1356.4mg | 47 % | |
Potassium 496.8mg | 13 % | |
Total Carbohydrate 31.1g | 9 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 29.5g | ||
Protein 29.3g | 42 % | |
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: 785
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