Quick Eggs Benedict Recipe
Ingredients
- For the hollandaise sauce
- 3 egg yolks
- 1½ tbsp lemon juice
- 175 g unsalted butter, melted and kept warm
- For the eggs
- 4 eggs, at room temperature
- 2 English muffins, spit in half and toasted
- 4 slices leg ham
Directions
- To make the hollandaise sauce:
- Put the egg yolks, lemon juice and 1 tablespoon of water in a food processor and blitz until smooth.
- With the motor running, slowly add the warm butter and keep mixing until the sauce is thick and glossy.
- Season to taste with sea salt and white pepper and keep warm until needed.
- To poach the eggs: pour 5cm water into a frying pan and place over a high heat.
- When the water boils, turn off the heat and break the eggs carefully into the water.
- Put a lid on the pan and leave for 3 minutes until the whites are opaque. Lift out with a slotted spoon and drain on kitchen paper.
- To serve: put a muffin half on each plate, top with a slice of ham and then a poached egg.
- Spoon hollandaise sauce over the egg and serve immediately.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 487g | |
| Calories 1780 | |
| Calories from Fat 1423 | 80% |
| Total Fat 161.49g | 202% |
| Saturated Fat 95.65g | 383% |
| Trans Fat 0.0g | |
| Cholesterol 1121mg | 374% |
| Sodium 795mg | 33% |
| Potassium 456mg | 13% |
| Total Carbs 55.87g | 15% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.01g | 1% |
| Protein 32.49g | 52% |
