Breakfast · Eggs & omelettes

Eggs benedict

Name: Eggs benedict
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Ingredients: 4 egg, for poaching; 1 tbsp white vinegar, for the water; 2 English muffins hamburger buns, split and toasted; 4 slices low salt turkey breast, or Canadian bacon, warmed; 3 yolks egg yolk; 6 tbsp butter, melted and hot; 2 tsp juice lemon; 1/4 tsp salt; 1 tbsp fresh chives, snipped

Brunch's most-searched dish: poached eggs and ham on toasted muffins under blender hollandaise. Two intimidating techniques, both easier than their reputation.

Time: 27 min (15 prep + 12 cook)
Servings: 2
Per serving: 775 kcal
Protein: 36 g

Both directions are legitimate — the score measures fullness per calorie, not virtue. Every version is the same dish, rebalanced.

Ingredients

4 egg, for poaching200 g
1 tbsp white vinegar, for the water15 g
2 English muffins hamburger buns, split and toasted120 g
4 slices low salt turkey breast, or Canadian bacon, warmed120 g

Hollandaise

3 yolks egg yolk51 g
6 tbsp butter, melted and hot85 g
2 tsp juice lemon15 g
1/4 tsp salt2 g

1 tbsp fresh chives, snipped3 g

Every ingredient links to its food page — same data, same score, same formula.

Steps

Hollandaise: blend the yolks, lemon and salt, then stream in the hot melted butter with the blender running. It emulsifies in 30 seconds — this is the version that doesn't break.
Poach the eggs in barely-simmering water with the vinegar, 3 minutes for runny yolks. Swirl the water first and slide each egg into the vortex.
Toast the muffins, warm the ham.
Stack muffin, ham, egg, hollandaise, chives. Serve immediately; hollandaise waits for nobody.

Why does my hollandaise break?

Too much butter too fast, or butter that's cooled. Hot butter and a slow stream let the yolks take it up; dump it in and the emulsion splits. If it does break, blend in an ice cube or a fresh yolk and start streaming again.

Why this score

easy to overeat

Dense calories with little protein, volume or fiber to fill you up.

Three routes to fullness — one is enough

19% of kcal

51% water

2 g/Mcal

What pulls it down

How scores work

Computed on the finished dish, not an average of the parts: 1549 kcal goes into the pot, 611 g of ingredients comes out as ~520 g of food → 298 kcal per 100 g. Cooking moves water, and energy density is the score's biggest lever — so we show the math. Full formula here.

Per

Calories: 298
Protein: (19%); 14 g
Fat: (64%); 21 g
Carbohydrates: (18%); 13 g
of which sugar: 3 g
Fiber: 1 g
Sodium: 596 mg

Percentages are the share of calories from each macronutrient.

Computed from the ingredients' USDA data — nothing typed by hand. Every number is traceable, every score recomputable.

More breakfast

Photo: AI-generated. Nutrition and score are computed from the ingredients with the published formula — this recipe hasn't been kitchen-tested by us yet.