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    You are in: Home / Recipes / Saucy Eggs with English Muffins Recipe
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    Saucy Eggs with English Muffins

    Average Rating:

     2 Total Reviews

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    • on March 18, 2010

      I love, love, love eggs benedict but have been afraid of making them at home. This recipe satisfies my craving for benedict and Mr. DLS loved it too. I didn't bake mine, just made the sauce and simmered it for about 20 minutes. Poached my eggs and then followed the rest of the directions.

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    • on January 03, 2010

      Delicious egg recipe! Because the eggs were baked the yolks came out hard and though this did not take away from the yumminess, I prefer a soft yolk. I plan to make this again, but will heat the sauce on the stovetop and poach the eggs, then spoon sauce over the eggs and top with the bacon and cheese. I also used 100% whole wheat English muffins.

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    Nutritional Facts for Saucy Eggs with English Muffins

    Serving Size: 1 (190 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 383.0
     
    Calories from Fat 231
    60%
    Total Fat 25.6 g
    39%
    Saturated Fat 10.4 g
    52%
    Cholesterol 253.6 mg
    84%
    Sodium 840.2 mg
    35%
    Total Carbohydrate 19.3 g
    6%
    Dietary Fiber 1.2 g
    4%
    Sugars 2.3 g
    9%
    Protein 18.2 g
    36%
    Detailed Nutrition Values About Nutrition Info
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