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Eggs Benedict  (Not yet rated)

Eggs Benedict with a spicy hollandaise sauce

Cal: 324 Fat: 13g Carbs: 28g Protein: 26g Fiber: 3g
More Nutrition...

Original recipe serves 2

Ingredients (serves 2)

½ 2x 3x Reset

  • 1 dash paprika
  • 1/2 teaspoon salt
  • 2 cups water
  • 1 dash white vinegar
  • 1/8 cup parsley
  • 4 egg(s) ; poached
  • Hollandaise sauce
  • 2 English muffins ; split into halves
  • 4 slices Canadian bacon
  • In My Kitchen

  • Directions

    Saute canadian bacon in frying pan and toast muffins. Keep bacon and muffins warm in low oven. Crack eggs into a bowl. In a pan, bring water to a boil with salt and vinegar. When water boils, lower heat very little and gently add eggs into simmering water; poach for 4 1/2 minutes, longer if you want the yolks hard. Over 2 face-up muffin halves per plate, layer bacon, 2 poached eggs,and hollandaise sauce. Garnish with paprika and parsley before serving. Serves 2. See recipe for Hollandaise Sauce in Sauces section.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %


    Calories: 323.8
    Total Sugars: 2.4g
    Carb.: 27.5g
    Fiber: 2.7g
    Total Fats: 12.7g
    Cholesterol: 400.2mg
    Protein: 25.8g
    Sodium: 1515.4mg

    *Data provided by USDA

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