Eggs Benedict Food Cost Calculator
Two poached eggs and a split English muffin define this eggs Benedict serving, but the prepared hollandaise can contribute a substantial share of cost because it contains butter and yolks.
Price the sauce using the usable batch you can serve rather than the volume made before holding losses; this example includes Canadian bacon and no potatoes or other side dish.
Editable example: quantities are a typical standard spec and prices are plausible US wholesale estimates, not supplier quotes or current market data. Replace them with your own.
Example ingredient spec
Purchase and usage quantities use the same unit named in each row. Batch portions: 1.
| Ingredient / unit | Purchase qty | Purchase cost ($) | Used | Yield % | Line cost ($) |
|---|---|---|---|---|---|
| English muffin (each) | 6 | 1.80 | 1 | 100 | 0.30 |
| Egg (each) | 30 | 6.00 | 2 | 100 | 0.40 |
| Canadian bacon (oz) | 16 | 4.00 | 2 | 100 | 0.50 |
| Prepared hollandaise (oz) | 16 | 4.50 | 2 | 100 | 0.56 |
| Butter (oz) | 16 | 3.00 | 0.25 | 100 | 0.05 |
Example menu price
Example cost per plate: $1.81. At 30% food cost, the unrounded price is $6.03. Suggested price rounded up to the next $0.50: $6.50, giving 27.84% actual ingredient cost.
These example prices exclude labor, overhead and tax. The ingredient table and suggestion describe the starting spec; edit the calculator to cost your own version.
Formula
Ingredient cost = purchase cost ÷ purchase quantity × quantity used ÷ (yield % ÷ 100). Plate cost = total ingredient cost ÷ portions.
More to cost
Calculated free at thehospitalityinsider.com/food-cost/eggs-benedict