California Style Eggs Benedict
20 mins (prep 5, cooking 15)
9 ingredients
3 servings
A rich and delicious version of eggs benedict - also happens to be vegetarian. You'll love the sauce. TIPS: Lime juice, instead of lemon, adds a little more complexity to the flavor of your sauce. Do not attempt to half the sauce recipe - all of the boiling water is needed to heat the yolks to the appropriate temperature. If you want to make this for two - or one, just freeze the rest of the hollandaise sauce for future use over asparagus, brussel sprouts or broccoli.

Categories:  served-hot , beginner-cook , <-30-mins , easy , presentation , lactose-free , breakfast , quick , free-of... , vegetarian , brunch , egg , eggs~dairy , time-to-make ,
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Serving Size (48.4 g)
Servings 3
Amount per Serving
Calories 284.82 Calories from Fat 288.0
% Daily Value *
Total Fat 32.0g 147.7%
Saturated Fat 20.26g 303.89%
Trans Fat 1.29g %
Cholesterol 84.78mg 84.78%
Sodium 447.52mg 55.94%
Total Carbohydrate 0.69g 0.69%
Dietary Fiber 0.05 g 0.6%
Sugars 0.16 g %
Protein 0.38g 2.25%
Vitamin A 1020.34IU% Vitamin C 2.28mg%
Calcium 10.73mg% Iron 0.02mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
whole wheat english muffins