| Eggs Benedict |
| Rate this recipe! |
Add to Favourites | Add to Shopping List This recipe is in your Shopping List Add to Shopping List | This recipe has been added to your Meal Plan Add to Meal Plan | Print Recipe Print Recipe |
| Servings | Prep Time |
| 4 | 15 minutes |
| Cook Time |
| 35 minutes |
|
|
|
Ingredients
Servings: Units:
8 large eggs free range 1 tsp rock salt 8 slices bacon or ham butter for cooking 1/2 bunch fresh chives
Hollandaise Sauce
200 grams butter 4 large eggs yolks only 1 tbsp lemon juice fresh or to taste 1/2 tsp rock salt or to taste 2 tbsp hot water 1/4 tsp black pepper to taste
Instructions
- Preheat grill on high and line a baking tray with foil.
- Poach eggs
- To make the easy hollandaise sauce, melt the butter in a small saucepan over low heat. Use a metal spoon to skim any foam from the surface.
- Pour the clear yellow butter into a heatproof jug. Discard milky residue.
- Place egg yolks, lemon juice, salt and 1/2 the hot water in a blender. Blend on high until mixture is pale and thickens slightly.
- With the motor running, add hot butter in a thin, steady stream. Add remaining water to thin the sauce slightly. Season with pepper, and extra lemon juice and salt, if necessary.
- Half fill a large bowl with warm water (if water is too hot, the sauce will curdle). Pour sauce into a small bowl and place in the large bowl.
- Place the ham or bacon on the lined tray. Cook under preheated grill, turning once, for 4-6 minutes or until cooked to your preference. Transfer to a plate and cover with foil to keep warm.
- Reheat eggs by bringing a clean pan of water to the boil then removing it from heat. Add eggs. Stand, covered, for 1 minute. Remove and drain on a plate lined with paper towels.
- Place ham or bacon on a plate and put the egg on top. Stir hollandaise sauce and drizzle over the eggs. Sprinkle with chives and serve.
Recipe Notes
This is not a quick cook up. Probably a good idea for the weekend (unless you prepare the Hollandaise sauce in advance)
To make this more like a traditional eggs Benedict, toast one of our "soft bread rolls" or use the fathead dough recipe to make a bun
Nutrition Information
Nutrition Facts
Eggs Benedict
Amount Per Serving
Calories 1125 Calories from Fat 873
% Daily Value*
Total Fat 97g 149%
Saturated Fat 44g 220%
Polyunsaturated Fat 8g
Monounsaturated Fat 35g
Cholesterol 854mg 285%
Sodium 3398mg 142%
Potassium 806mg 23%
Total Carbohydrates 3g 1%
Dietary Fiber 0.2g 1%
Sugars 1g
Protein 57g 114%
Vitamin A 48%
Vitamin C 10%
Calcium 12%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.
Share this Recipe