Custom Culinary - Be true to the food

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations





Roma Style Eggs Benedict

Print Share by Email Print Google + Twitter Facebook

Nutrition Facts

Serving Size: 12.9 oz Entree & 4 oz Sauce
Amounts Per Serving
Calories 680
Calories from Fat 430
% Daily Value*
Total Fat 48g 74%
Saturated Fat 21g 105%
Trans Fat 1g  
Cholesterol 545mg 182%
Sodium 1810mg 75%
Potassium 610mg 20%
Total Carbohydrate 30g 10%
Dietary Fiber 3g 12%
Sugars 6g  
Protein 31g  
Vitamin A 8% Vitamin C 20%
Calcium 25% Iron 30 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Serving
Serving Size: 12.9 oz


Amount Ingredients
Sun-Dried Tomato Pesto Hollandaise:
4 lbs. Custom Culinary® Gold Label Hollandaise Sauce
2 cups Custom Culinary® Gold Label Sun-Dried Tomato Pesto Sauce
Roma Style Eggs Benedict:
1 each 5" Focaccia Roll, Cut in Half
2 each Vine Ripe Tomatoes, Oven Roasted, Sliced
1/4 cup Sautéed Spinach, Warm
2 slices Prosciutto, Very Thin Sliced
2 each Poached Eggs, Cooked, Hot
1/2 cup Sun-Dried Tomato Presto Hollandaise, Warm

Recommended Products: 9661 Gold Label Hollandaise Sauce, 9668 Gold Label Sun-Dried Tomato Pesto Sauce

Alternate Product Options: 1261 Master's Touch® Hollandaise Sauce Concentrate, 1292 Whisk & Serve® Hollandaise Sauce Mix


  1. To make Sun-Dried Tomato Pesto Hollandaise: Blend Gold Label Hollandaise Sauce with Gold Label Sun-Dried Tomato Pesto. Cover and refrigerate until needed for up to 5 days.
  2. On each roll half, place 1 slice of oven roasted tomato and equal amounts of sautéed spinach.
  3. Place slice of prosciutto on each, then a poached egg.
  4. Top each with ¼ cup warm Sun-Dried Tomato Pesto Hollandaise.

Chef's Tips

Substitute sautéed escarole, beet greens or shaved fennel for spinach.

Recipe By

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.

Comments (0)

Post a Comment

First Name

Last Name




In our effort to fight spam, we need you to enter the word that best describes the image below in the input box below in order to submit the form.