Eggs Benedict Arnold

Name: Eggs Benedict Arnold
Yield: 4 servings
Ingredients: 2 poached eggs per serving; 2 English muffins per serving, lightly toasted; 1 piece thinly sliced ham per serving; 4 stalks asparagus or 2 stalks broccoli per serving, steamed or boiled until tender and barely done

Pork

Be the first to rate this recipe

Ingredients

2 poached eggs per serving ⓘ
2 English muffins per serving, lightly toasted ⓘ
1 piece thinly sliced ham per serving
4 stalks asparagus or 2 stalks broccoli per serving, steamed or boiled until tender and barely done

Instructions

To save final preparation time while entertaining hungry guests for brunch, the eggs can be poached ahead of time.
Poach slightly underdone.
Place in ice water until you begin making the sauce.
Replace ice water with warm water to bring the eggs up to room temperature.
As the sauce nears completion, replace the warm water with boiling water to heat the eggs prior to serving.

Nutrition & Diet Analysis (per serving)

196 kcal 10% DV

Protein Fat Carbs

Macronutrients

Protein 2.9g 6% DV

Total Fat 5.6g 7% DV

Carbs 34g 12% DV

Fiber 0.3g 1% DV

Sugar 7.9g 16% DV

Electrolytes

Sodium 154.3mg 7% DV

Potassium 165.3mg 4% DV

Cholesterol 72mg 24% DV

Vitamins & Minerals

Vitamin A 21mcg 2% DV

Vitamin C 0.3mg

Vitamin D 0mcg

Calcium 68mg 5% DV

Iron 0.8mg 5% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

Explore Ingredients

You May Also Like

Authentic Italian Meatballs/Polpette

Bean Potpourri Crock Pot

Beef and Ham Chili

1981 World Champ Butterfield Stageline Chili Recipe

Lexi's Beggin Cakes For Dogs

Bahamian Grilled Chicken Recipe