Eggs Benedict with Hollandaise Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Poached eggs and bacon on an English muffin, smothered in rich hollandaise sauce. Decadent, buttery, and classic. A traditional brunch dish that feels special but is surprisingly simple to execute.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 4 eggs
- 1 teaspoon white vinegar
- 8 pieces Canadian bacon (cooked)
- 4 slices Havarti cheese
- 2 English muffins (cut in half)
- Hollandaise sauce
- Fresh dill or parsley (chopped, for garnish)
At a glance
PER SERVING · TIME 25M
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
- 10m
- Sodium
- 1623mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 744mg
- Calcium
- 632mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1623MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.