01
Make the Sauce
Warm the mayonnaise, sour cream, lemon juice, and mustard over very low heat until smooth and creamy.
Betty’s Easy Eggs Benedict
Betty keeps the pleasure of a poached-egg brunch while making the sauce a quick stir-together affair. Its lemon-mustard tang cuts through the warm bacon and soft yolk.
Prep10 minCook20 minTotal30 minDifficultyEasy
Ingredients
Scale
Scaling note: Scaling is withheld until recipe-specific quantities, method safety, and instruction synchronization are verified.
Benedict Sauce
Eggs Benedict
Garnishes
Instructions
- ¾ cup mayonnaise, ¼ cup sour cream, 1 tbsp lemon juice, 2 tsp prepared mustard
- 2 English muffins
- 4 slices Canadian bacon
- 4 large eggs, 1 tsp white vinegar
- parsley, black olives, paprika, black pepper
Nutrition (Approximate Per Serving)
Yield
4 individual Benedicts — Serving size: 1 Benedict
Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.
- Calories
- 510
- Carbohydrates
- 21.5 g
- Protein
- 13.5 g
- Fat
- 40.5 g
- Saturated Fat
- 8.5 g
- Cholesterol
- 220 mg
- Sodium
- 680 mg
- Fiber
- 1.5 g
- Total Sugars
- 3.5 g
