Benedictine Eggs

Benedictine Eggs is a classic American breakfast dish, typically featuring poached eggs served on toasted English muffins with Canadian bacon and a rich hollandaise sauce. It is believed to have originated in New York City in the late 19th century.

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🍽️ Nutrition at a glance

This dish is high in fat and protein, primarily from the egg yolks, hollandaise sauce, and Canadian bacon, with a moderate amount of carbohydrates from the English muffin. A single serving can range from 400 to 700 calories, depending on portion sizes and sauce richness.

Nutrition breakdown

Calories	350 kcal
Protein	18 g
Carbs	25 g
Fat	20 g
Fiber	2 g
Sugar	3 g
Sodium	650 mg
Vitamin A	300 mcg RAE
Vitamin D	2 mcg
Calcium	150 mg
Iron	2.5 mg
Potassium	250 mg
Phosphorus	220 mg
Vitamin B12	1.2 mcg
Cholesterol	210 mg

Per 1 serving (200 g) · estimated, varies by recipe

💡 What's interesting

The name 'Benedictine' is thought to honor a New York stockbroker named Lemuel Benedict, who ordered the dish at the Waldorf Hotel in 1894, inspiring the chef to add it to the menu. Nutritionally, it provides a substantial dose of vitamin B12 and choline from the eggs, though the hollandaise sauce contributes significant saturated fat.