Recipes
Eggs Benedict

Eggs Benedict | Recipe

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Eggs Benedict | Recipe

Name: Eggs Benedict
Cook time: 30 min
Yield: 4 Personen
Ingredients: 250 g butter; 2 eggs; 1 lemon; 1 tsp Worcestershire sauce; 4 pinches salt; 4 pinches pepper; 4 English muffins; 2 tbsp balsamic vinegar; 8 eggs; 250 g baby spinach; 1 avocado; 1 tbsp olive oil; 4 pinches salt; 4 pinches JS Egg Topping; 8 slices smoked salmon

Nils – Head Chef

Rating:

0 % of 100

(0) Rate the recipe

Cooking Time:

30 min

Difficulty:

Easy

Persons

Ingredients

For the hollandaise sauce:
250 g

butter
2

eggs
1

lemon
1 tsp

Worcestershire sauce
4 pinches

salt
4 pinches

pepper
For the rest:
4 pinches

Egg Topping
Make your eggs egg-stra special! £0.00 £90.73/kg incl. 0% tax, excl. shipping
Discover more products
4

English muffins
2 tbsp

balsamic vinegar
4 pinches

salt
8

eggs
250 g

baby spinach
1 tbsp

olive oil
1

avocado
8 slices

smoked salmon

Method

For the hollandaise sauce, melt the butter in a saucepan and simmer. Then pour the butter through a sieve and separate the eggs. Whisk the egg yolks together with the juice of the lemon and 3 tablespoons of water over a water bath for 5 minutes until foamy. Remove from the heat and slowly pour in the butter while stirring. Add the Worcestershire sauce and season to taste with salt and pepper.

Prepare the English muffins according to the instructions on the pack.

Bring plenty of water to the boil with the balsamic vinegar and salt added in. Use a whisk to create a whirlpool. Crack the eggs into small jars and slowly pour them into the water. Allow to poach in the gently simmering water for 5 minutes.

Wash the spinach. Heat the olive oil in a pan, add the spinach for 3 minutes and season with salt. Halve, pit, peel and slice the avocado.

Cut the English muffins in half, and top with the spinach, avocado and smoked salmon. Gently place the eggs on top and cover with the hollandaise sauce. Finally, garnish with the Egg Topping.

Nutritional information: (Per person)

Calories
950 kcal

Carbohydrates
35 g

Protein
29 g

Fat
78 g

Method

Prepare the English muffins according to the instructions on the pack.

Wash the spinach. Heat the olive oil in a pan, add the spinach for 3 minutes and season with salt. Halve, pit, peel and slice the avocado.

Cut the English muffins in half, and top with the spinach, avocado and smoked salmon. Gently place the eggs on top and cover with the hollandaise sauce. Finally, garnish with the Egg Topping.

Nutritional information: (Per person)

Calories
950 kcal

Carbohydrates
35 g

Protein
29 g

Fat
78 g

Eggs Benedict

Eggs Benedict, a beloved classic from your favourite breakfast cafe, can now be effortlessly recreated in the comfort of your own home. Picture this: perfectly poached eggs resting atop fluffy English muffins, crowned with a luscious hollandaise sauce. Elevate your culinary creation with our Egg Topping, the secret ingredient to take any egg-based dish to the next level!

Hearty breakfast recipes

Enjoy eggs for breakfast to start your day the right way, every day! Whether it’s smashed avocado on toast or baked avocado eggs, the combination of avocado and egg remains one of our favourites!

Ingredients

Persons

For the hollandaise sauce:
250 g

butter
2

eggs
1

lemon
1 tsp

Worcestershire sauce
4 pinches

salt
4 pinches

pepper
For the rest:
4 pinches

Egg Topping
Make your eggs egg-stra special! £0.00 £90.73/kg incl. 0% tax, excl. shipping
Discover more products
4

English muffins
2 tbsp

balsamic vinegar
4 pinches

salt
8

eggs
250 g

baby spinach
1 tbsp

olive oil
1

avocado
8 slices

smoked salmon

Recipe

Eggs Benedict | Recipe

Ingredients

For the hollandaise sauce:

For the rest:

Method

Eggs Benedict

Hearty breakfast recipes

For the hollandaise sauce:

For the rest:

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