Eggs Benedict
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Poached eggs served over toasted English muffins with creamy hollandaise sauce and sliced tomato, a classic brunch showstopper. Rich yet elegant, it tastes indulgent while being achievable at home with proper technique.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- Heaping ¼ teaspoon sea salt
- 2 pinches cayenne pepper
- ½ cup unsalted butter
- Hot water (as needed)
- 8 large eggs
- 1 tablespoon white wine vinegar
- 4 English muffins
- 2 tomatoes (sliced)
- Sea salt and freshly ground black pepper
- Chopped fresh chives (for garnish)
- Chopped fresh dill (for garnish)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 571mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 171mg
- Calcium
- 160mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 571MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.