Eggs Benedict with Hollandaise Sauce

  • 10 portions
  • 390 calories



Water 3 qt
Vegetable oil 0.25 cup
Potato, sliced 5 cup
Onion, caramelized 1 cup
Thyme, dried, ground 1 tsp
Egg 10 each
Canadian-Style Bacon, cured, unheated, sliced 15 oz
English Muffin, plain, split, buttered and toasted 10 oz
Minor's Hollandaise Sauce Gluten Free 12 x 1.5 pounds pouch, thawed 15 oz


  1. Bring water to a boil, then reduce to a simmer
  2. In a separate pan sauté sliced potatoes until golden brown. Add caramelized onions and thyme to cooked potatoes. Reserve.
  3. Crack eggs into ramekins, add eggs individually to simmering water. Poach for 7-9 minutes or until cooked to desired temperature.
  4. Stack ham on English Muffin and warm in the oven. Add the poached egg on to the ham and muffin then top with Hollandaise Sauce. Serve with potatoes on the side. Top with Hollandaise.

Nutritional Information

Average nutritional values per portion

Unit Per Serving
Energy 390 kcal
Protein 18 g
Fats, total 28 g
Carbohydrate, total 17 g
Sugars, total 1 g
Fats, saturated 11 g
Fiber, total dietary 1 g
Sodium 1004 mg
Calcium 60 mg
Cholesterol 219 mg
Iron 2 mg
Vitamin C 2 mg
Vitamin D 83 IU