Know what’s on your plate
Eggs Benedict
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 185 kcal —
- Protein 11 g 22%
- Carbohydrate 9.2 g 3%
- Fat 11 g 14%
- Saturated fat 4 g 20%
- Fibre 0.5 g 2%
- Sodium 650 mg 28%
- Cholesterol 148 mg 49%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 90.3 µg 10%
- Vitamin C 0.05 mg 0%
- Vitamin E 0.75 mg 5%
- Thiamin (B1) 0.24 mg 20%
- Riboflavin (B2) 0.26 mg 20%
- Niacin (B3) 1.8 mg 11%
- Pantothenic acid (B5) 0.71 mg 14%
- Vitamin B6 0.2 mg 12%
- Folate (B9) 30.5 µg 8%
- Vitamin B12 0.63 µg 26%
Minerals
- Calcium 60.9 mg 5%
- Iron 1.3 mg 7%
- Magnesium 12.9 mg 3%
- Phosphorus 146 mg 12%
- Potassium 147 mg 3%
- Zinc 1.1 mg 10%
- Copper 0.09 mg 10%
- Manganese 0.08 mg 3%
- Selenium 18.4 µg 33%
Questions about Eggs Benedict
How do you poach eggs for Eggs Benedict?
Bring a pan of water to a gentle simmer, add a splash of vinegar and make a small whirlpool. Slide in a fresh egg and cook for about 3–4 minutes, until the white is set but the yolk is still runny; lift it out with a slotted spoon.
How do you stop hollandaise sauce splitting?
Whisk the melted butter into the egg yolks very slowly, a few drops at a time at first. Keep the bowl over barely simmering water, not touching it, and whisk continuously; if the sauce gets too thick, whisk in a teaspoon of warm water.
What goes on an Eggs Benedict?
The classic layers are a toasted English muffin, ham or Canadian-style bacon, a poached egg and hollandaise sauce. Toast the muffin well so it stays firm under the warm toppings.
Can you make Eggs Benedict ahead of time?
You can poach the eggs a few hours ahead, chill them in cold water and refrigerate them. To serve, warm them briefly in hot—not boiling—water; toast the muffins and make the hollandaise just before assembling.
What can you use instead of ham in Eggs Benedict?
Smoked salmon makes Eggs Royale, while spinach is the familiar meat-free swap, often called Eggs Florentine. Use well-drained cooked spinach so it does not make the muffin soggy.
How do you keep Eggs Benedict warm without overcooking the eggs?
Warm the plates and muffins, and have the ham and hollandaise ready before poaching the eggs. Assemble and serve straight away; holding the finished dish makes the muffin soggy and the egg yolk firm.
Can you reheat leftover Eggs Benedict?
It is best assembled fresh: refrigeration softens the muffin, and reheating can overcook the poached egg or split the hollandaise. If you have leftover components, refrigerate them promptly in separate covered containers and use them soon.
Source: Canadian Nutrient File 6717 · per 100 g · carbohydrate per EU label, fibre excluded
