Jo Cooks · by Joanna Cismaru★ 4.9 (16)
Eggs Benedict
NUTRITION · PER SERVING30M COOK
CAL 40%·PRO 64%
CARBS 29G15% OF CAL
2G FIBER24G OTHER3G TOTAL SUGAR
FAT 61G70% OF CAL
30G SAT32G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic brunch dish with a poached egg and crispy bacon on a toasted English muffin, smothered in rich hollandaise sauce. Elegant and indulgent.
mainamericanegg disheggs🍪 sheet pan🍲 stockpot🍳 skillet🔥 ovengluten free
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 large eggs
- 1 tablespoon white vinegar
- 8 slices back bacon (aka Canadian bacon)
- 4 English muffins (halved)
- ¼ cup butter (softened)
- 1 cup hollandaise sauce
- 1 tablespoon chives (finely chopped, for garnish)
At a glance
PER SERVING · TIME 30M
CAL 40%·PRO 64%
CARBS 29G15% OF CAL
2G FIBER24G OTHER3G TOTAL SUGAR
FAT 61G70% OF CAL
30G SAT32G UNSAT
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
- 1107mg
- 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
- 639mg
- Calcium
- 188mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1107MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.