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    You are in: Home / Recipes / Miso Eggs Benedict Recipe
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    Miso Eggs Benedict

    Average Rating:

    2 Total Reviews

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    • on December 31, 2013

      If you are like me and like a poached or fried egg on vegemited toast then you will love this as it has a similar salty taste, I used the other half of the wholegrain English muffin to dip into the yolk though not as runny as I would have liked as I left it poaching a little too long but still delicious, thank you Sharon123, made for Everyday A Holiday tag game.

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    • on September 25, 2011

      We used fresh eggs from my sister in law's chickens and instead of egg muffins (no good ones on the market) I used thick slices of French bread. I would have preferred veggie bacon/ham in place of the miso. Served the poached eggs over lightly wilted greens: baby spinach, arugula and kale. Served with steamed corn on the cob, rice and fresh seasonal fruit. Reviewed for Veg Tag/September.

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    Nutritional Facts for Miso Eggs Benedict

    Serving Size: 1 (179 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 587.7
    Calories from Fat 489
    Total Fat 54.3 g
    Saturated Fat 32.0 g
    Cholesterol 432.4 mg
    Sodium 1337.9 mg
    Total Carbohydrate 15.0 g
    Dietary Fiber 1.4 g
    Sugars 1.7 g
    Protein 11.3 g

    The following items or measurements are not included:

    hollandaise sauce


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