Egg-in-a-Nest Benedict Sandwiches

Vegetarian
Health score
2%
Egg-in-a-Nest Benedict Sandwiches
30 min.
4
309kcal

Suggestions


Indulge in a delightful twist on a classic breakfast favorite with our Egg-in-a-Nest Benedict Sandwiches! Perfectly suited for vegetarians, this dish combines the rich flavors of creamy hollandaise sauce with the satisfying texture of toasted English muffins. Ready in just 30 minutes, it’s an ideal choice for a leisurely lunch or a cozy dinner that will impress your family and friends.

Imagine biting into a warm, golden muffin, the egg nestled perfectly in its center, and the luscious hollandaise sauce drizzled generously on top. Each bite is a harmonious blend of flavors and textures, making it a standout main course that’s both comforting and elegant. With only 309 calories per serving, you can enjoy this indulgent meal without the guilt!

This recipe is not just about taste; it’s also about the experience of cooking. The process of creating the hollandaise sauce and perfectly poached eggs is a rewarding endeavor that will elevate your culinary skills. Whether you’re hosting a brunch or simply treating yourself to a special meal, these Egg-in-a-Nest Benedict Sandwiches are sure to become a favorite in your kitchen. So gather your ingredients and get ready to savor a deliciously unique dish that’s as fun to make as it is to eat!

Ingredients

  • servings pepper black freshly ground
  • large egg yolk 
  • large eggs 
  •  muffins split english toasted
  • servings kosher salt 
  • tablespoon juice of lemon freshly squeezed
  • tablespoons butter unsalted

Equipment

  • frying pan
  • sauce pan
  • baking paper
  • aluminum foil
  • spatula

Directions

  1. For the hollandaise sauce:Fill a large saucepan a quarter of the way full with water and bring to a simmer over high heat.
  2. Remove from the heat and set aside.
  3. Heat a large nonstick frying pan over medium heat until hot, about 2 minutes.
  4. Add the Canadian bacon and cook, flipping halfway through, until heated through and lightly browned on both sides, about 2 minutes total.
  5. Remove to a small plate and cover with aluminum foil to keep warm; set aside. Reserve the pan.Use a 2-inch round cutter to cut a hole out of the center of each bottom half of the muffins (the bottom is the larger half, usually with cornmeal stuck to it); set aside.Melt the butter in the frying pan over medium heat until foaming.
  6. Add the 4 halves of the muffins with the holes, cut-side down. Crack an egg into each hole (it’s OK if the egg runs over the muffin), season with salt and pepper, and cook undisturbed until the bottoms are golden brown, about 3 to 4 minutes.Using a flat spatula, flip the muffins and top with the reserved bacon. Cook until the second side is golden brown, about 2 minutes more for semirunny yolks.
  7. Remove to a work surface, keeping the bacon sides up.Spoon about 1 1/2 tablespoons of the warm hollandaise on the cut side of each remaining muffin half, spreading it into an even layer. Close the sandwiches so that they are egg-side up, wrap in parchment paper or foil, and serve immediately.

Nutrition Facts

Calories309kcal
Protein15.86%
Fat48.63%
Carbs35.51%

Properties

Glycemic Index
26.75
Glycemic Load
18.52
Inflammation Score
-3
Nutrition Score
9.6669565750205%

Flavonoids

Eriodictyol
0.18mg
Hesperetin
0.54mg
Naringenin
0.05mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:309.18kcal
15.46%
Fat:16.56g
25.48%
Saturated Fat:7.92g
49.51%
Carbohydrates:27.21g
9.07%
Net Carbohydrates:25.64g
9.32%
Sugar:0.33g
0.37%
Cholesterol:300.38mg
100.13%
Sodium:534.56mg
23.24%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.15g
24.31%
Selenium:20.22µg
28.89%
Vitamin B2:0.37mg
21.5%
Phosphorus:210.94mg
21.09%
Folate:58.08µg
14.52%
Vitamin A:655.74IU
13.11%
Vitamin B5:1.29mg
12.93%
Manganese:0.24mg
11.81%
Vitamin B12:0.65µg
10.86%
Vitamin D:1.62µg
10.78%
Vitamin B1:0.14mg
9.31%
Iron:1.63mg
9.06%
Zinc:1.25mg
8.35%
Calcium:71.91mg
7.19%
Vitamin B6:0.14mg
7.08%
Vitamin E:0.99mg
6.63%
Fiber:1.58g
6.3%
Copper:0.12mg
5.99%
Magnesium:19.01mg
4.75%
Vitamin B3:0.94mg
4.71%
Potassium:160.69mg
4.59%
Vitamin C:1.51mg
1.83%
Vitamin K:1.11µg
1.06%
Source:Chow