Sheet Pan Eggs Benedict with Crispy Potatoes

Name: Sheet Pan Eggs Benedict with Crispy Potatoes
Prep time: 30 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 1 pound baby red potatoes, cut into 1/2 inch pieces; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/2 teaspoon cracked black pepper; 1/2 teaspoon dried herbs; 1/2 teaspoon smoked paprika; 8 tablespoons butter; 4 egg yolks; 2 teaspoons lemon juice; 1/4 teaspoon salt; 4 English muffins; 4 tablespoons butter, softened; 4 large eggs; 2 tablespoons vinegar (apple cider vinegar); 8 slices Canadian bacon

A complete breakfast featuring classic eggs benedict with poached eggs, Canadian bacon, and hollandaise sauce, served alongside crispy seasoned potatoes all prepared on one sheet pan.

Glycemic Load: 32.0 (High)

1711 calories per serving

Serves: 4

Prep: 30 mins

Cook: 30 mins

Original recipe: https://www.lecremedelacrumb.com/sheet-pan-eggs-benedict-with-crispy-potatoes/

About This Calculation

Sheet Pan Eggs Benedict with Crispy Potatoes has a high glycemic load of 32.0 per serving — significant blood sugar impact — consider pairing with protein and fiber, or adjusting portion size.

The primary glycemic load contributors are English muffins (GL 19.4), baby red potatoes (GL 12.6), lemon juice (GL 0.0). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.