Eggs Benedict
1 serving of eggs benedict contains 383 Calories. The macronutrient breakdown is 3% carbs, 74% fat, and 22% protein. This is a good source of protein (38% of your Daily Value).
- Makes
- 4 servings
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
Ingredients
Cream cheese 2 oz or 57g
Directions
- To make eggs: bring water to a boil in a small saucepan. Meanwhile crack an egg into a small bowl. When water is boiling, remove from saucepan from heat and use a spoon to swirl water in a clockwise motion around the pan. Slide egg into “whirlpool” you created in the pan. Poach egg for 3-4 minutes, until white is set. Spoon egg out and keep in warm water while you repeat with remaining eggs.
- To make muffin: Preheat oven to 350. Line baking sheet with parchment paper. Seperate eggs, placing yolks in a mixing bowl and whites in another. Add baking powder to egg whites and beat with electric mixer until stiff peaks form. 5-6 minutes. Add in cream cheese to bowl with egg yolks and use a whisk to combine them. Add chives, onion powder and stir until smooth. With a rubber spatula, gently fold whipped egg yolk mixture into the egg white, careful not to deflate the whites. Carefully spoon 4 large buns onto the prepared baking sheet, gently shaping each bun into a round shape. Bake for 20-25 minutes, or until golden brown. Remove from oven and allow to cool. Store in airtight container for 3 days.
- Slice egg muffin in half and place 1 oz of salmon on muffin, top with egg and pour 3 tbsp of hollandaise over each serving. Garnish with paprika and fresh dill.
Nutrition Facts
For 1 serving of eggs benedict (187g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 383 | |
| Fats | 31g | 40% |
| Saturated fats | 9g | 47% |
| Trans fats | 0g | |
| Cholesterol | 500mg | 167% |
| Sodium | 1222mg | 53% |
| Carbs | 3g | 1% |
| Net carbs | 3g | |
| Fiber | 0.2g | 1% |
| Sugar | 1g | |
| Protein | 21g | |
| Calcium | – | |
| Iron | – | |
| Potassium | – | |
| Vitamin D | – | |
| Vitamins and Minerals | ||
| Alpha carotene | – | |
| Beta carotene | – | |
| Caffeine | – | |
| Choline | – | |
| Copper | – | |
| Fluoride | – | |
| Folate (B9) | – | |
| Lycopene | – | |
| Magnesium | – | |
| Manganese | – | |
| Niacin | – | |
| Pantothenic acid | – | |
| Phosphorus | – | |
| Retinol | – | |
| Riboflavin (B2) | – | |
| Selenium | – | |
| Theobromine | – | |
| Thiamine | – | |
| Vitamin A IU | – | |
| Vitamin A | – | |
| Vitamin B12 | – | |
| Vitamin B6 | – | |
| Vitamin C | – | |
| Vitamin D IU | – | |
| Vitamin D2 | – | |
| Vitamin D3 | – | |
| Vitamin E | – | |
| Vitamin K | – | |
| Zinc | – | |
| Sugars | ||
| Sugar | 1g | |
| Sucrose | – | |
| Glucose | – | |
| Fructose | – | |
| Lactose | – | |
| Maltose | – | |
| Galactose | – | |
| Starch | – | |
| Fats | ||
| Saturated fats | 9g | 47% |
| Monounsaturated fats | – | |
| Polyunsaturated fats | – | |
| Trans fats | 0g | |
| Fatty Acids | ||
| Total omega 3 | – | |
| Total omega 6 | – | |
| Alpha Linolenic Acid (ALA) | – | |
| Docosahexaenoic Acid (DHA) | – | |
| Eicosapentaenoic Acid (EPA) | – | |
| Docosapentaenoic Acid (DPA) | – | |
| Amino Acids | ||
| Alanine | – | |
| Arginine | – | |
| Aspartic acid | – | |
| Cystine | – | |
| Glutamic acid | – | |
| Glycine | – | |
| Histidine | – | |
| Hydroxyproline | – | |
| Isoleucine | – | |
| Leucine | – | |
| Lysine | – | |
| Methionine | – | |
| Phenylalanine | – | |
| Proline | – | |
| Serine | – | |
| Threonine | – | |
| Tryptophan | – | |
| Tyrosine | – | |
| Valine | – | |