Photo: Joseph Gonzalez
Eggs Benedict with asparagus and crispy Parma ham
11 ingredients
30 min + 30 min
Serves 1
openrecipes
Estimated Nutrition (whole recipe, rough)
509
Calories
37g
Protein
37g
Fat
7g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Asparagus | 6 spears (90g) | 27 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chive | 1 tbsp (3g) | 1 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 sheets of ready-made filo pastry
- 55g/2oz butter
- 1 tbsp white wine vinegar
- 2 slices Parma ham
- 3 asparagus
- 1 egg
- 3 tbsp white wine vinegar
- 2 tsp chives
- 2 tsp tarragon
- 55ml/2fl oz double cream
- 1 tsp wholegrain mustard
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes