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Traditional Eggs Benedict

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 portion 182g Total Servings: 4
% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
390
Fat / Lipides
37 g
56%
Saturated / Saturé
20 g
105%
+ Trans / Trans
1g
Cholesterol / Cholestérol
530mg
176%
Sodium / Sodium
730mg
30%
Carbohydrate / Glucides
0g
0%
Fibre / Fibres
0g
0%
Sugars / Sucres
0g
Protein / Protéines
13g
100%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
5%
Calcium / Calcium
5%
Iron / Fer
2%
Niacin / Niacine
7%
Thiamine / Thiamine
10%
Riboflavin / Riboflavine
25%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
Per 1 portion 182g Total Servings: 4
Amount Per Serving
Calories
390
Calories from Fat
333
% Daily Value *
Total Fat
37 g
56%
Saturated Fat
20 g
105%
+ Trans
1g
Cholesterol
530mg
176%
Sodium
730mg
30%
Total Carbohydrates
0g
0%
Fiber
0g
0%
Sugars
0g
Protein
13g
Vitamin A 100% • Vitamin C 0%
Calcium 5% • Iron 5%
Thiamine 5% • Riboflavin 10%
Niacin 2% • Folate 15%
* Based on a 2000 calorie diet


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Prep time

25 mins

Cook time

18 mins

Total time

43 mins

Ingredients 

Eggs

  • 4 large eggs (224g)

  • 1tsp salt (4g)

  • 2 tsp vinegar (10g)

  • 2 Kinnikinnick English Muffins (188g)

  • 4 slices of cooked ham (80g)

  • fresh chives (optional) (2g)

Hollandaise

  • 4 large egg yolk (80g)

  • 1tbsp lemon juice (12g)

  • ½ cup butter (melted) (125g)

  • ½ tsp salt (2g)

  • ½ tsp cayenne pepper (1g)


Directions (Hollandaise Sauce)

In a heat proof bowl whisk vigorously 4 egg yolks until doubles in volume. Slowly drizzle in lemon juice while continuing to whisk. Place bowl on pot of water over medium heat (Bain Marie) and continue to whisk vigorously. In a slow and steady stream, pour melted butter into egg yolk mixture while continuing to whisk. Whisk until mixture doubles in volume and begins to thicken. Remove from Bain Marie and add seasoning. Serve with your favourite dish.

 

 

Directions (Poaching Eggs)

Crack 4 eggs into separate ramekins and set aside. In a medium size pot fill ¾ with water. Add vinegar and salt to water and simmer over medium heat (do not boil). Swirl water in pot and carefully add eggs one at a time (whites first). Turn heat off and cover for 4 minutes for soft, 5 minutes for medium and 6 minutes for hard (no peaking). Cut Kinnikinnick English Muffin in half and toast. Top with cooked ham slice, poached egg and prepared hollandaise sauce. Repeat with remainder. Garnish with fresh chives and serve immediately. Yields 4



Tips & Variations

  • Hollandaise Sauce it is important not to stop whisking as mixture will separate and eggs can scramble if they get too hot. If mixture gets too thick, add 1 to 2 drops of water while whisking to achieve desired thickness. If mixture splits, return to Bain Marie and whisk to bring back together.
  • If poaching for a large gathering you can hold poached eggs in ice water and rewarm in warm water prior to serving.

 

Stock up your pantry


English Muffins

English Muffins

Weight: 375g/ 13.5oz
Qty/Pkg: 4

Super popular. Toast & add your favorite topping for a quick & delicious breakfast or brunch. A benediction for eggs. Vitamin & Mineral enriched. Fibre added.

Read More

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Contact

10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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