Wayne Gisslen

Eggs Benedict

Preparation info

  • 1

    portion (see )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
½ ½

Method

  1. Toast the muffin half. Spread it with butter and place on a serving plate.
  2. Poach the egg according to the basic procedure given in this section.
  3. While the egg is poaching, heat the Canadian bacon or ham for 1 minute on a hot griddle or in a sauté pan. Place the meat on the toasted muffin.
  4. Drain the poached egg well and place it on the Canadi

Per serving: Calories, 660; Protein, 19 g; Fat, 58 g (79% cal.); Cholesterol, 480 mg; Carbohydrates, 15 g; Fiber, 1 g; Sodium, 1260 mg.