Foodie Crush · by Heidi Larsen★ 5.0 (1)
Arugula and Prosciutto Egg Benedict
NUTRITION · PER SERVING—
CAL 27%·PRO 58%
CARBS 24G18% OF CAL
2G FIBER0G ADDED0G INTRINSIC19G OTHER3G TOTAL SUGAR
FAT 36G61% OF CAL
16G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gourmet take on eggs Benedict with peppery arugula and salty prosciutto on a toasted English muffin, topped with hollandaise and fresh tomato. An elevated breakfast or brunch dish.
mainamericaneggs🥄 saucepandairy freegluten free
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1-2 teaspoons white vinegar
- 8 eggs
- 4 English muffins (split)
- baby arugula leaves
- 16 slices prosciutto
- 8 slices tomato
- hollandaise sauce
- cayenne pepper
At a glance
PER SERVING
CAL 27%·PRO 58%
CARBS 24G18% OF CAL
2G FIBER0G ADDED0G INTRINSIC19G OTHER3G TOTAL SUGAR
FAT 36G61% OF CAL
16G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1516mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 309mg
- Calcium
- 112mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1516MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.