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Eggs Benedict

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.7264
Energy (kCal)656.7683
Carbohydrates (g)30.9756
Total fats (g)42.5813
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In the top of a double boiler, blend hot water with mayonnaise, stirring frequently until heated through, about 7 minutes. | 2. Add lemon juice. | 3. Remove double boiler from heat and set aside. | 4. Add 2 to 3 drops yellow food coloring, if desired. | 5. In a nonstick skillet, cook bacon until heated through, about 3 minutes. | 6. Place one slice bacon on each muffin half. | 7. Meanwhile, prepare poached eggs by cracking each egg into one of four microwaveable bowls (be careful not to break the yolks). | 8. Cover each with clear plastic wrap. | 9. Microwave 2 eggs at a time on HIGH until whites are cooked and yolk is firm, about 1 1/2 to 2 minutes. | 10. Remove eggs with slotted spoon and place one each on muffin halves. | 11. Top each egg with 2 tablespoons of sauce and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hot water 2 tablespoons 0.0 0.0 0.0 0.0
    calorie mayonnaise 1/2 cup reduced 305.08 27.724 1.044 22.04
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    canadian bacon 2 ounces 62.3333 0.7593 11.509 1.4847
    wheat english muffin 2 - - - -
    egg 4 286.0 1.44 25.12 19.02

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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