Merguez Egg benedict Recipe
Ingredients
- Merguez 100 gr
- Poached Egg 2 pieces
- Tomato diced 10 gr
- Mushrooms 10 gr
- Hollandaise Sauce 2 pieces
- English muffins 1 each
Directions
- Method
- ⢠Grill the merguez
- ⢠Poach the eggs in water and vinegar
- ⢠Cut the English muffin in half then toast under salamander.
- ⢠Split the merguez in half and place on the muffin, place the egg on top
- ⢠Add the sundried tomato ,and coriander to the hollandaise sauce, then napper the eggs.
- ⢠Garnish with tomatoes, and grilled mushrooms .
Adding to Planner
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% |
