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Eggs Benedictine Recipe
|Cream sauce||1 Cup (16 tbs)|
|Beaten egg yolks||2|
|Grated cheese||3⁄4 Cup (12 tbs)|
|Sherry||150 Milliliter (1 Wine Glass)|
|Toasted bread/Bun/english muffin||4|
Serving size: Complete recipe
Calories 1838 Calories from Fat 824
% Daily Value*
Total Fat 92 g141.8%
Saturated Fat 35.9 g179.3%
Trans Fat 0.1 g
Cholesterol 1846.1 mg
Sodium 5843.9 mg243.5%
Total Carbohydrates 103 g34.2%
Dietary Fiber 8.9 g35.6%
Sugars 18.4 g
Protein 136 g272.3%
Vitamin A 70.6% Vitamin C 22%
Calcium 146.1% Iron 83.1%
*Based on a 2000 Calorie diet
Split English buns (or slice of bread), toast, and butter.
Fry tomatoes, broil ham.
On each bun place a layer of ham, then a slice of tomato.
Top with a poached egg and pour the sauce over.
Eggs Benedictine are often served without the fried tomato.
Raw tomato may substitute for the fried tomato.
Then flip to the other and cook either soft or hard.