Eggs Benedict

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Eggs Benedict
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
633
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie633 kcal(30 %)
Protein32.18 g(33 %)
Fat44 g(38 %)
Carbohydrates24.62 g(16 %)
Sugar added0 g(0 %)
Roughage0.24 g(1 %)
Vitamin A664.79 mg(83,099 %)
Vitamin D4.1 μg(21 %)
Vitamin E11.62 mg(97 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.7 mg(64 %)
Niacin7.02 mg(59 %)
Vitamin B₆0.21 mg(15 %)
Folate98.01 μg(33 %)
Pantothenic acid0.83 mg(14 %)
Biotin8.05 μg(18 %)
Vitamin B₁₂3.11 μg(104 %)
Vitamin C1.16 mg(1 %)
Potassium434.02 mg(11 %)
Calcium93.94 mg(9 %)
Magnesium14.98 mg(5 %)
Iron2.21 mg(15 %)
Iodine139.85 μg(70 %)
Zinc1.16 mg(15 %)
Saturated fatty acids22.04 g
Cholesterol615.38 mg

Ingredients

for
4
Ingredients
8 slices cooked, thick canadian bacon
8 fresh eggs
1 tablespoon White vinegar
4 English muffin (split)
2 tablespoons butter
fresh parsley (to garnish)
freshly ground Black pepper (to taste)
For Hollandaise Sauce
3 egg yolks
1 tablespoon water
½ cup butter (softened and cut into pieces)
¼ teaspoon salt
2 cayenne pepper (divided)
1 teaspoon lemon juice
1 tablespoon light ligth cream
How healthy are the main ingredients?
eggparsleysaltcayenne pepper

Preparation steps

1.
Place the Canadian bacon or ham slices under a preheated broiler and cook for 2-3 minutes on each side, do not over cook. Transfer to ovenproof dish and keep warm.
2.
To make sauce, beat the egg yolks and water together in the top of a double boiler over simmering water, until the mixture is pale. Gradually add the butter, a few pieces at a time, and continue beating until the mixture thickens. Add the salt and one pinch of cayenne pepper, add the lemon juice. Stir in the cream. Remove from heat and keep warm.
3.
Add the vinegar to a gently simmering pan of water. Gently crack the eggs into a small bowl and slide them into the simmering water. Poach the eggs for 3-4 minutes until just set.
4.
Meanwhile, toast the English muffins and spread them with the butter. Arrange on warm plates. Place a slice of Canadian bacon or ham on each muffin half and top with a poached egg. Spoon the Hollandaise sauce over each egg. Garnish with the remaining cayenne pepper, parsley, and season with cracked pepper. Serve immediately.