Try this Eggs Benedict recipe, or contribute your own.
Suggest a better descriptionTrim the ham to fit the bread or fry the bacon rashers in a little butter until crisp. To make the sauce, put the vinegar, mace and bay leaf in a small saucepan. Bring to the boil, then simmer over a low heat until reduced to 1 tablespoon. Remove the spices. Pour the reduced vinegar into a liquidiser, add the egg yolks and blend well. Heat the butter in a small saucepan until bubbling. With the liquidiser running at high speed, pour the butter on to the eggs in a steady stream and blend until smooth. Season and keep warm. Poach the eggs and toast the bread. Butter the toast, cover each slice with ham or bacon and top with a poached egg. Pour over the warm sauce and serve at once. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (756g) | ||
Recipe Makes: 2 servings | ||
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Calories: 1334 | ||
Calories from Fat: 955 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 106.1g | 141 % | |
Saturated Fat 41.3g | 207 % | |
Monounsaturated Fat 40.3g | ||
Polyunsanturated Fat 13.3g | ||
Cholesterol 3847mg | 1184 % | |
Sodium 769mg | 27 % | |
Potassium 826.7mg | 22 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 8.9g | ||
Protein 84.7g | 121 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1334
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