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Merguez Egg benedict

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Servings: 1
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Ingredients

Cost per recipe $1.55 view details

Directions

  1. Method
  2. • Grill the merguez
  3. • Poach the eggs in water and vinegar
  4. • Cut the English muffin in half then toast under salamander.
  5. • Split the merguez in half and place on the muffin, place the egg on top
  6. • Add the sundried tomato ,and coriander to the hollandaise sauce, then napper the eggs.
  7. • Garnish with tomatoes, and grilled mushrooms .
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 344g
Calories 550  
Calories from Fat 345 63%
Total Fat 38.36g 48%
Saturated Fat 19.58g 78%
Trans Fat 0.0g  
Cholesterol 651mg 217%
Sodium 571mg 24%
Potassium 547mg 16%
Total Carbs 33.35g 9%
Dietary Fiber 3.2g 11%
Sugars 4.49g 3%
Protein 19.71g 32%

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