Mom On Timeout · by Trish - Mom On Timeout
Eggs Benedict with Hollandaise Sauce
NUTRITION · PER SERVING95M COOK
CAL 21%·PRO 45%
CARBS 23G22% OF CAL
4G FIBER14G OTHER4G TOTAL SUGAR
FAT 27G60% OF CAL
5G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Poached eggs and bacon served on toasted English muffins with silky hollandaise sauce. A classic brunch dish requiring patience and technique.
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Nutrition & ingredients
Ingredients
serves 8- 4 English muffins (split)
- 8 slices Canadian Bacon
- 8 eggs
- 4 egg yolks
- 3 tbsp lemon juice (fresh is best but use what you have)
- 1 cup butter
- 2 tbsp butter (additional)
- 1 tbsp white vinegar
- 1 tbsp water
- 1/4 tsp salt
- 1/4 tsp Worcestershire sauce
- 1/4 tsp ground white pepper
At a glance
PER SERVING · TIME 95M
CAL 21%·PRO 45%
CARBS 23G22% OF CAL
4G FIBER14G OTHER4G TOTAL SUGAR
FAT 27G60% OF CAL
5G SAT22G 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
- 20m
- Cook
- 1h 15m
- Sodium
- 570mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 475mg
- Calcium
- 124mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 570MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.