Recipe Details
Title Eggs Benedict
Author Delia Smith
Portions 6
Created 16th February 2015 08:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 76.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Egg, chicken, free range, whole, raw6 Large
Butter, unsalted20 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 128
Protein 18.16%
Other Carbohydrate 0.00%
Sugar 0.00%
Fat Saturated 19.15%
Fat Unsaturated 10.51%
Fiber 0.00%
Sodium 4.09%
Salt 4.26%
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Recipe Method
1. Make the Hollandaise Sauce. See recipe below 2. Poach the eggs. See recipe below 3. Place the split muffins on a baking tray and lightly toast the split muffins on both sides. 4. Now butter the cut side of the muffins and top each half with a couple for folded slice of ham. Pop them under the grill to warm the ham then put them onto warm serving plates. 5. Put a poached egg on top of each muffin half, add a little seasoning and then spoon over the foaming hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg). 6. Serve straight away.