Eggs Benedict recipe - ingredients, nutrition and when to eat it
This brunch dish tops a toasted English muffin with crisp bacon, a soft poached egg, and a rich, savory sauce.
This brunch dish tops a toasted English muffin with crisp bacon, a soft poached egg, and a rich, savory sauce. It suits a late weekend breakfast or a leisurely lunch, with warm, hearty flavors to satisfy you.
Bread & brunch · 25 minutes to cook
Nutrition (per 482.7g serving): 502.4 kcal · protein 25.3g · carbohydrate 32.3g · fat 28.9g · sodium 864.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Keep the water from boiling too vigorously before adding the poached egg so the white gathers neatly.
Tips: Hollandaise can turn lumpy if overheated as the yolk cooks, so stir it slowly over gentle heat.
Tips: Since the bacon is salty, just a little salt in the sauce works best.
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Ingredients (1 serving)
- English muffin — 1 pc
- Bacon — 2 sheet
- Egg — 2 pc
- Egg yolk — 1 pc
- Butter — 1 Tbsp
- Lemon juice — 1 tsp
- Vinegar — 1 Tbsp
- Salt — 0.5 g
- Ground pepper — 0.2 g
- Water — 1 cup